Ingredients
1 lb penne or mostaccioli or other mediu, m pasta shape,
1 lb medium zucchini
2 tbsp butter or margarine
1 tbsp olive or vegetable oil
1 large clove garlic, minced
1/4 tsp hot red pepper flakes or to taste
2/3 cup grated parmesan cheese (freshly gra, ted)
Directions
Cook pasta according to package directions. While pasta is cooking,
grate zucchini.
Heat butter and oil together in large skillet until mixture begins to
bubble. Add grated zucchini and cook about 3 minutes. Add garlic and
cook 1 more minute, stirring constantly. Stir in hot pepper flakes
and 2/3 cup of grated Parmesan cheese. Heat 1 minute more.
When pasta is done, drain well. Toss skillet mixture with pasta. Top
with additional Parmesan, if desired.
Each serving provides: 812 Calories; 30.1 g Protein; 133 g
Carbohydrates; 17.3 g Fat; 28.7 mg Cholesterol; 77.3 mg Sodium.
Calories from Fat: 19%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 4 servings
Penne With Zucchini & Parmesan Recipe brought to you by Recipe Ideas
Categories: Cheese; Vegetable; Zucchini
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into the distant past, at least as far back into recorded history as early Egypt, and maybe further still. Having said that, these, early cookbooks were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to experts in ancient history is a collection of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. During the time of the Romans a roman called Apicius created a few documents describing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman chefs made use of a wide range of spices, including some familiar names like basil, fennel and dill. Moving our culinary historical trip onwards, there were a couple of interesting books which appeared in the 14th Century ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the spicy food that is served today, but instead accounts of the types of meals on the menus of the upper classes. In the 15th century, people returning from the crusades brought us many foods and herbs from the Middle-East, including rosemary and coriander. These new culinary innovations was responsible for an explosion in cookery books, some of which are kept safe in private cookery archives. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Penne With Zucchini & Parmesan recipe.
