Thursday, August 23, 2007

The Good Stuff

I'm so sorry! I've been a BAD blogger!! It's been really crazy-busy at work, and I felt super-guilty about that, but here I am! I'm back!

Anyway, it's been a bit warm lately, and we don't have A/C. Our version of A/C is opening two windows on opposite sides of the house, turning the ceiling fan on and letting the sprinkler run. It actually kinda works! So, since it's been warm, I haven't really been cooking all that much, and I was craving something on the lighter side. I had seen an episode of Everyday Italian on the Food Network where Giada was making dishes in order to get bikini ready. One of her recipes she featured was a whole-wheat linguine with garlic, green beans and tomatoes. Living with the men that I live with, I knew I needed something a bit heartier than that.

I decided to nix the green beans idea, since E and I had some in our lunches today and I didn't want a green bean overload, so I went with zucchini, squash and shrimp, and kept the tomatoes. And instead of linguine, I used fettucine. I also added mozzarella cheese, because... well, I love it! So, here's my adapted recipe.

Whole Wheat Fettucine with Shrimp, Zucchini and Squash

-3 to 4 cloves of garlic, chopped
-3 tbsp extra virgin olive oil
-1 medium zucchini, sliced bite-sized
-1 medium squash, sliced bite-sized
-1/2 lb shrimp, shelled and deveined (I used a bag of prepared frozen shrimp)
-1/2 bag of whole wheat fettucine (I got mine from Trader Joe's for $1.99!)
-1/2 tomato, diced
-3/4 cup ricotta cheese
-1/4 cup shredded mozzarella cheese
-salt and pepper to taste

Instructions: In a large pot, boil about 3 quarts of water. Add the pasta, stirring occasionally to keep it from sticking (I've found that whole wheat pasta tends to take longer to cook). Set aside about 3 ladelfuls of the pasta water, and drain the rest of the noodles. In a small bowl, combine the two cheeses. In a 10-inch skillet, heat the olive oil, then add the garlic. Once the garlic starts to give off an aroma, add the zucchini and squash, cook until slightly tender. Add the pasta water (this is especially important as it will help create the sauce). Once the water starts to simmer, add the cheese mixture and stir until well combined. Add the shrimp and tomatoes, then allow to heat over, about 5 minutes. You don't want to heat it too long, or the shrimp will get gummy, and that's terrible! After that, you're ready for dinner!

My thoughts: This was pretty hearty, it filled me up. What you see here is my plate, and I wasn't able to finish all of it. That's probably due in part to the fact that I also had some salad along with it, but I also don't think I could have finished all of it. It makes for really good leftovers, too, since storing it gives it time for all the flavors to really mix well.

Thanks for stopping by! And sorry I've been so scarce lately, but rest assured that I have read everyone's comments and greatly appreciate each and every one of them. Oh, and don't forget, Royal Foodie Joust is coming up!!


Valli said...

Your inventive pasta dish is certainly made of the GOOD STUFF!!!!....shrimp, tomatoes, mozzarella. Yumm-O as Rachel Ray would say. I am off to the farmer's market this morning so will have to pick up plenty of tomatoes!!!!

african vanielje said...

Hey Mehgan. I'm making my way down the foodie blogroll road and stopped off for a little picnic at you. Great stuff, love your recipes (and your random facts)

Poonam said...

Hi Mehgan, My first time here. Pasta looks nice and creamy..

Extreme-chick said...

That looks soooo yummy. I will have to try it!

Glenna said...

Yum! One of my favorite dishes and yours looks fantastic, Mehgan. Love all the fresh veggies.