In need of a quick, easy, healthy recipe that I could make out of ingredients I had on hand, I turned to "Mark Bittman's Kitchen Express" last night. It's such a great cookbook with over 400 "recipe sketches" that are seasonal, simple and fast to put together. I need to pull it out more often based on my results with both the Fish with Thai Pesto I made a few months ago and last night's dish, Zucchini and Garlic Fusilli with Pistachios. This dish is out of the "Fall" section of Bittman's book and since I had a couple of small local zucchinis leftover, pistachios in the freezer and pasta in the pantry, it was the perfect dinner to make.
Bittman says, "Equally delicious is a combination of zucchini and yellow summer squash."
Zucchini and Garlic Fusilli with Pistachios
Mark Bittman's Kitchen Express
Boil salted water for the fusilli and cook it; meanwhile, slice two zucchinis into thin disks. Toast a handful of pistachios in a dry pan until just fragrant and turning golden; set aside. Cook some minced garlic in a couple of tablespoons of olive oil until fragrant, add the zucchini slices and two tablespoons of water, season with salt and pepper, and cook until soft. Drain the pasta, reserving the cooking water. Toss the zucchini and garlic mixture with the pasta, adding more olive oil and water if needed; add the toasted nuts and serve with grated Parmesan cheese and plenty of freshly ground pepper.
Notes/Results: Really good! The combination of flavor and texture in this one is delicious. I kept the zucchini slightly crisp, which is the way I like it, and it takes on a really nice garlicky flavor. The fusilli I had on hand was a brown rice pasta, making my version of the dish gluten-free. The toasty roasted pistachios and heaping tablespoon of grated Parmesan on top add nice texture and additional flavor. I will make this one again.
It is a dish good enough to send over to Presto Pasta Nights which is being hosted this week by its founder, the wonderful Ruth at Once Upon a Feast. Ruth will be doing the round-up with lots of creative and delicious pasta dishes at her site on Friday so go by and take a look.
Mmmm, fresh and delicious. Zucchinis are gone here now, I am going to miss them.
ReplyDeleteGotta love Bittman!
I have such a fondness for pistachios and this sounds like a great way to use them. The brown rice pasta is some tasty stuff. We make that a lot since my son is allergic to wheat. Sometimes no one notices they are rice noodles. Sounds like a great dish!
ReplyDeleteI've been trying to keep from buying another cookbook. You are not helping any!
ReplyDeleteI agree, crisp Zucchini is a must. I've got to try this, and yes, I've been using alot of whole grain pasta so I don't feel so guilty. Thanks for the recipe
ReplyDeleteSounds excellent, especially with the addition with pistachios!
ReplyDeleteAren't his recipe, or non-recipes as the case may be - wonderful. This sounds fresh and delicious and is very tempting.
ReplyDeletesounds like a great and easy meal!
ReplyDeleteOh, I was flipping through this book last night, too!! So many things in the autumn section I want to make! This looks delicious :D
ReplyDeleteI love the way you described this dish, your adjectives have me wanting this badly, it sounds perfectly delicious!
ReplyDeleteLove Mark Bittman recipes. This sounds delicious!
ReplyDeleteWe still have lots of zucchini here, and aside from the pistachios, I could easily whip this up for dinner.
ReplyDeleteHmm, maybe I'll do just that.
I've never cooked with Pistachios...i really should give it a try...especially after seeing this dish.
ReplyDeletemmm I feel like I'm smelling the zucchini fried with garlic...
ReplyDeleteI have this new addiction to cookbooks that are broken up by season. It makes choosing what to cook so much easier!
ReplyDeleteLove pistachios. Never would have thought to combine them with zucchini. This looks delicious though!
I always love a Mark Bittman recipe and this one sounds fantastic. Thanks for sharing with Presto pasta Nights.
ReplyDeletegreat recipe
ReplyDeleteuseful is a plant garlic in turkey, we use almost all the dishes and he's my taste wonderful natural antibiotic.
ReplyDeletejust wanted to say I read your blog as my fiance is Hawaiian and you have some great local fusion recipes. But, this zucchini and garlic pasta with pistachios from Mark B. was a great hit! Mahalo! menehune
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