Round Pasta

Here's a secret... I haven't been watching much of the Food Network prime-time line-up lately. Why? It doesn't seem to be about food anymore but rather, about competitions. I want the original reality television- a cooking show. I am pret-tee sure Julia Child would not like it either.  So somehow I came across a preview for Giada's episode "Jade Turns 3". Giada gave birth a few months before me... And since Gabriel just turned 3, I felt compelled to dvr the episode. The "Round & Round Pasta" dish Giada cooked for the little girls gave me the idea to make my own. To my dismay, I could not find rotelle pasta in any brand at our supermarket... then I spied Barilla Piccolini Mini Rotelle, Wheels, With Zucchini & Spinach. And my heart sighed...

<3 Lishie

Round Pasta

adapted from Giada De Laurentiis/Food Network

• 1/4 c extra-virgin olive oil
• 1/2 vadalia or sweet onion, diced small
• 2 medium carrots, sliced into 1/4" rounds
• pinch of sea salt
• 2 medium zucchini, trimmed & cut into 1/2" rounds
• 1 lb spinach & zucchini rotelle pasta

Dressing:

• 1/2 c ricotta cheese, at room temperature (4 oz)
• 1 TBSp lemon juice
• Zest of 1 large lemon
• 1 tsp salt, plus extra for seasoning

Cook the pasta to box instructions.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the onion, carrots & a sprinkle of salt. Cook until the carrots begin to soften, about 4 minutes. Add the zucchini & another pinch of salt. Cook until carrots & zucchini are tender. I like the zucchini to be nearly translucent. Add the zucchini mixture to the pasta.

For the dressing: mix together the ricotta cheese, lemon juice, lemon zest & salt in a small bowl until smooth. Mix the dressing into the pasta.