Roasted Zucchini with Cappellini
April 15th, 2010|Filed Under Pasta, Recipes

PinExt Roasted Zucchini with Cappellini

Roasted Zucchini Pasta 600x450 Roasted Zucchini with Cappellini

I once felt this pain that stretched from the left side of my neck to the center of my heart. I rushed to the doctor in a panic and forced myself to cough the entire cab ride. I once saw on Dateline that you could save yourself from dying during a heart attack by coughing. I begged to see the doctor and his lovely receptionist ordered me to sit down while she rolled her eyes and texted her friends. All the wrongs I’ve done in my life started filling my mind. The faces of all the people I have hurt, cursed out, gossiped about and made fun of flashed before me.

I finally saw Dr. Patel and told him that I thought I had had a heart attack. He laughed and said it was probably acid reflux. “Does acid reflux mean heart attack in Pakistani?”, I asked. He said he didn’t know because he’s from India.  Fuck, I thought! Not only is he a smart ass, he’s also probably a vegetarian. Had to make a mental note to call Aetna from the emergency room.

He told me to stay away from caffeine, orange juice, chocolate and raw vegetables. I begged for a compromise and said I’d give up only one until I get my next faux heart attack. Goodbye salads!  I bowed to the doctor, kissed his 3rd eye and told the receptionist that she was a bitch on my way out.

I’ve said this before, but I only like to eat my vegetables roasted. I usually make this dish with any vegetable I have; zucchinis, carrots, onions, endive, etc…

Recipe: Roasted Zucchini With Cappellini

Ingredients

  • 3 Green Zucchini – Chopped
  • 3 Yellow Zucchini – Chopped
  • 3 Cloves of Garlic – Minced
  • 1/2 Cup Olive Oil
  • 2 Teaspoons of Salt
  • 1 Teaspoon Black Pepper
  • 1 Pound Cappellini
  • 1/2 Cup Pasta Water

Instructions

  1. Preheat your oven to 400 degrees. The vegetables don’t have to be uniform. Some will get crispy and some will stay large so it’s a combination of textures that are going to really make this dish special. In a large baking dish add the zucchini, garlic, olive oil, salt and pepper. Mix and spread out in one layer. Place in the oven and bake for 1 hour, mixing and flipping every 10 minutes. Before you drain your pasta save 1/2 cup of the pasta water. Strain your pasta and mix the roasted zucchinis (juices and all), water and drained pasta.

Number of servings (yield): 4

Meal type: dinner

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3 Responses to “Roasted Zucchini with Cappellini”

  1. Paige says:

    flipping every ten minutes? I was doing that last night but didn’t have a meal at the end of it, gonna try it; I love when my tantrums are useful to others…..

  2. beba says:

    thanks to this dish, i had a kitchen fire and my oven broke. good job social chef. lol

  3. Social Chef says:

    I hope you have home owners insurance.

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