Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Tuesday, May 29, 2012

Whole Wheat Spaghetti with Zucchini and Portobello Mushrooms

 After a weekend of BBQs and lots of cheating on my diet, it was time to plan something healthy for dinner tonight.   This pasta dish can be served warm, room temperature, or even chilled.   The inspiration for this yummy spaghetti dish comes from the May/June 2012 edition of Cuisine at Home magazine – and my little herb garden that has been beckoning to me to snip some fresh fragrant herbs.  I tweaked the recipe a bit, here is my adaptation……

Ingredients – serves 4

8  ounces dry spaghetti – I used whole wheat
4  cloves garlic – pressed
3  Tablespoons olive oil
4  skinny zucchini – julienned
2  Portobello mushrooms –sliced super thin
2 Tablespoons fresh lemon juice
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
1 Tablespoon chopped fresh oregano
½  cup grated Asiago cheese
One or Two ounces of extra Asiago cheese to top servings


Cook 8 ounces of whole wheat spaghetti in a large pot of boiling salted water according to package directions.   Take care, whole wheat pasta cooks faster than regular.  I found my pasta to be a perfect  “al dente” in less than 7 minutes.   When cooked, drain and set aside.

Meanwhile, brush the portobellas off with a paper towel and remove the stem.  Slice them very thin.   Set aside.

Next, julienne the zucchinis – I am using a mandoline fitted with a julienne blade.   You could also use a box grater if it has a julienne side.    Set aside.

Now, rinse the herbs and chop.   I actually like to place the herb leaves in a small bowl and then snip them to the desired consistency.  Set aside.

Okay, now that the prep is done, let’s add the 3 Tablespoons of olive oil to a large sauce pan.   Top the oil with pressed or diced garlic, and sauté over high heat until fragrant, about 30 seconds.

Then, add the Portobello slices and toss.   Reduce heat to medium.

Now, add the zucchini and cook until wilted, about 1 minute, then add lemon juice and cover the pan, cooking until both the mushrooms and zucchini are fork tender – about 2 minutes more.

Meanwhile, place the drained pasta in a large bowl.   Sprinkle it with ¼ cup of the Asiago cheese and toss.

Now top it with the cooked zucchini and mushrooms, the remainder of Asiago cheese and the chopped herbs.    Toss with salt and pepper to taste. 

Now you can plate it and top with some fresh grated Asiago and serve as a main meal or side dish.


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