1 no ingredients
Directions
1/2 lb rotini -- colored
1 1/2 lb zucchini -- (3 medium)
: Salt
1 lg onion -- sliced
1/2 lb potatoes -- peel thinly
: slice
8 TB butter
4 oz Prosciutto -- or
: smoked ham -- julienned
1 1/2 c grated Parmesan cheese
1/3 c fresh parsley -- minced
2 TB chopped fresh basil
1 ts salt
: Freshly ground black pepper
1 lb tomatoes -- peeled and
: chopped
TOMATOES: 3 medium, rip. Or 2 cups drained canned plum tomatoes.
Preheat the oven to 350 degrees. Cook the pasta according to package
directions. Drain the pasta and set aside.
While the pasta is cooking, trim the zucchini but do not peel. Slice
the zucchini thinly, place in a colander, and sprinkle with salt. Let
stand at room temperature for 30 minutesto drain off excess moisture.
Put the zucchini between 2 layers of paper towels and squeeze dry
with your hands. Place the zucchini in a well-greased 9 x 13-inch
clear baking dish. Top with the onion slices, then with the potatoes.
Dot with 2 tablespoons of the butter and sprinkle the prosciutto on
top. Dot with 2 more tablespoons of butter. Sprinkle 3/4 cup Parmesan
cheese on top.
In a separate bowl, mix the pasta, parsley, and basil with the salt
and pepper to taste. Distribute the pasta over the vegetables in the
baking dish. Dot with 2 more tablespoons of butter. Top the pasta
with the tomatoes, dot with the remaining butter, and sprinkle the
remaining Parmesan on top. The casserole can be refrigerated for 4
hours at this point. Cover the baking dish with aluminum foil and
bake 45 minutes to 1 hour. Turn off the oven, open the oven door, and
let the dish stand for about 10 minutes before serving. [patH
mcRecipe]
Recipe By : Nathalie Dupree Cooks (1996) TVFN
From: Path
~0700 (
Servings: 8 servings
Baked Pasta & Zucchini Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Vegetable; Zucchini
The History of Recipes
Academics have proved the existence of recipes back into distant history, in fact as far back as ancient Egypt, and maybe further still. Interesting though that maybe, generally, these early cookbooks were just very simple hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to academics are a few clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and afters, a very modern way of dining. Additionally, he describes how the Roman cooks were skilled in the use of a wide range of herbs, including some familiar names like basil, mint and asafoetida. In the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including spices like coriander, parsley, and rosemary. These new culinary innovations prompted a torrent in manuscripts on cooking, most of which are kept safe in private libraries. When we get to the 1900s, cookbooks are highly popular due to better eduction, people having increased spare time and having more disposable income. The arrival of TV gave us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Baked Pasta & Zucchini recipe.
