I’ve seen reference to ‘meatless Mondays’ on the internet but never paid much attention to it. Lots of meals in the FOODalogue kitchen are meatless. It doesn’t matter the day. But, today is Monday and I went meatless…so why not?
This meal started with leftovers from our Mothers’ Day antipasto. We had bocconcini (tiny fresh mozzarella balls marinated with sun-dried tomatoes and basil) and kalamata olives, among other things. To that I added cubed fresh zucchini, garlic, fresh grape tomatoes and few other ingredients. It’s a simple dish, yet very illustrative of the pasta/veggie dishes I love.
You can clearly see that the ratio is weighted towards vegetables though in this particular dish, it is a little more cheese heavy than usual because I wanted to use up the bocconcini while fresh.
fresh bocconcini with sun-dried tomatoes and basil
splash of chicken broth (or pasta water)
whole grain thin spaghetti (or pasta of your choice)
Saute zucchini, garlic and fresh grape tomatoes in a little olive oil. Once tomatoes have blistered, squash them down with back of fork. Add sun-dried tomatoes and basil. A little chicken broth or pasta water helps to keep it moist and create a little sauce.
Finishing Touch: Sprinkle of truffle salt (or sea salt), black pepper and freshly grated parmigiano reggiano.
Note: It doesn’t take long for the mozzarella to start to melt. By the time you get to the last few strands of the spaghetti, it’s stringing along with it. However, by that time, I was too busy enjoying it to take another photo!