11 January 2011

Zucchini Pasta Salad


The original version of this salad came from Dietitian on the Run. I made a couple of slight modifications thanks to the less then hearty selection at the super market, but am actually pleased with the result. I doubled up on the servings as well so I could have some at dinner last night, and save some for lunch today.

The Ingredient Line Up:

2 cups uncooked whole wheat pasta
1 organic zucchini, sliced
1/2 sweet red onion, finely diced
1 tsp rosemary,
1 tsp thyme
A dash of pepper
A dash of salt
1 cup Tomato, chopped
2 tbsp Olive Oil
Grated Parmesan Cheese

The Method:

Boil the water and add a tablespoon of olive oil to the top of water. Throw in wheat pasta and stir for 30-40 seconds before letting boil. This lets the pieces get coated in the olive oil and allows them less of a chance to stick together. Cook until al dente so it has a little bit when mixed in with the veggies.

While this is going on, throw the other tablespoon of oil into a saute pan an medium heat. Add the chopped zucchini and onion. Stir in the rosemary, thyme, and then add pepper and salt to taste.

Once the noodles are cooked, drain in cold water and then throw them into a mixing bowl. Add in the veggie mix, as well as the chopped tomatoes. Mix it all up.

Finish up with the grated parmeasan cheese, and then it is ready to serve warm, which is what I did last night--or as recommended, toss it in the refrigerator and eat it cool.

Then taunt your coworkers with your delicious lunch while they contemplate the freezer burn frozen meal in the fridge or another can of soup. Not that I would ever do that :-D