Did you know about... Zucchini?

Spring and bright coloured vegetables are such an inspiration for me. And as I start putting away the heavy clothes, I start doing the same thing with my cooking. I start cooking lighter - not that I count calories, but simply things that make me feel less heavy and that I can digest more quickly.
In this sense, living in Italy and cooking Italian style is a great advantage.
A few words about zucchini: it's an easily digestible vegetable and therefore everyone can eat them - kids, elderly people, if you're recovering from an illness or if you have stomach problems. Boiled zucchini have highly detoxifying properties. They are an excellent source of Potassium, Lutein and Zeaxanthin (wondering who these guys are? Good guys that reduce the risk of developing age-related macular degeneration (AMD), as well as the risk of cataract development. They can also be found in eggs, spinach and other green vegetables. Foods considered good sources of these nutrients also include kale, turnip greens, collard greens, romaine lettuce, broccoli, zucchini, corn, garden peas, swiss chard and Brussels sprouts).

Need more to convince you? They also contain Vitamins C and E and Folic Acid. The reason why they should be cooked shortly.
Don't forget to grab some zucchini on your next trip to the grocery store.
Or even better, plant some in your garden or in a pot on your balcony.
Here are the zucchini I planted this year. I hope they'll have a chance to grow.


For this recipe I also used Robiola. It's a fresh, soft, creamy Italian cheese, without rind. I don't know if you can find it where you live but it's worth looking for it. Here are two sources where you can read more about it: Wikipedia and Robiola di Roccaverano. It's the only Italian D.O.P. cheese made with all three kinds of milk - cow, goat and sheep. Usually all three are combined, with percantage of cow milk being about 85% in industrially produced one. But should be actually made with 50% minimum of goat milk, and the other 50% either cow or sheep (in D.O.P. cheese). Farmers sometimes make it with 100% goat milk as well. (Click on the picture to see it bigger - this is the best Robiola I could find, sigh!)



In this quick and delicious pasta dish I combined both zucchini and Robiola, and I liked it very much. Hope you'll enjoy it as well.

SEDANINI WITH ZUCCHINI AND ROBIOLA

Ingredients: (for 2)

200 g pasta (e.g. sedanini or pennette)
2-4 zucchini (depends how big they are)
2 cloves of garlic
100 g Robiola
Extra virgin olive oil
4 tblspoons grated Parmigiano Reggiano + more for serving
a few fresh basil or parsley leaves
1/2 cube of Knorr Magia d'Aromi - Garlic and parsley (optional, adds more flavour to the dish)



Bring a large pot of water to boil. Add pasta and salt.
At the same time, put oil and garlic cloves, slightly crashed, in a skillet and start warming up. Don't let it burn or it will give bitter taste to the pasta. I usually remove it from the skillet once I start feeling garlic smell develop.


Add zucchini cut into tiny sticks and cook them stirring continuously.


It should take you just enough time for the pasta to be cooked. Cooking time for sedanini is 8 minutes, I drained them after 6 minutes, saving some water for later.

Mix the pasta with zucchini, add robiola and Parmigiano, stir for both cheeses to start melting and become creamy. Add half cube of Magia d'Aromi Knorr.


Start adding a few tablespoons of water at a time, stirring always until pasta is al dente. Add chopped basil. That's it. Serve with more grated Parmigiano if you like, or even better, with some soft pecorino.

NOTE: I started writing this post almost a month ago and never got to finish and publish it till now. So, there will be an update on my zucchini plants soon.



TJESTENINA S TIKVICAMA I SIROM
(za 2 osobe)
200 g tjestenine (npr. sedanini ili pennette)
2-4 manje zelene tikvice
2 ?e?nja ?e?njaka
100 g sira Robiole (mo?ete ga zamijeniti krem sirom, poput Philadelphie)
maslinovo ulje
naribani parmezan
nekoliko listi?a bosiljka
pola kockice Knorr - bijeli luk i per?in

Stavite veliki lonac vode na vatru, kad provrije dodajte tjesteninu i sol.
Za sedanine vrijeme kuhanja je 8 minuta, ako koristite neku drugu tjesteninu, provjerite na omotu. Ocijedite tjesteninu 2 minute prije nego je kuhana i sa?uvajte oko 2 dcl vode.
?im ste stavili kuhati tjesteninu, zagrijte 2 ?lice maslinovog ulja s dva ?e?nja ?e?njaka. Kad osjetite da je ?e?njak zamirisao, izvadite ga i dodajte tikvice narezane na ?tapi?e (kao na slici gore), i mije?aju?i kuhajte dok ne bude gotova tjestenina, paze?i da tikvice ne izgore.
Ocijedite tjesteninu i dodajte u tavu s tikvicama. Dodajte i krem sir (Robiolu) i naribani parmezan (oko 4 ?lice, ili po ?elji) i Knorrovu kockicu ako je imate (nije neophodna, samo dodaje malo vi?e okusa), mije?ajte na niskoj temperaturi da se sirevi otope, a onda dodajite malo po malo vru?e vode koju ste sa?uvali, dok tjestenina ne bude kuhana i ne stvori se lagani kremasti umak. Ne treba se presu?iti.
Poslu?ite s jo? naribanog parmezana i narezanim ili nakidanim listi?ima bosiljka.
Dobar tek!


SEDANINI ZUCCHINE E ROBIOLA

(per 2)
200g di pasta (sedanini, pennette o simile)
2-4 zucchine
100 g di Robiola
2 cucchiai di olio extra vergine
4 cucchiai di Parmigiano grattugiato
2 spicchi di aglio
qualche foglia di basilico
1/2 dado Knorr - Magia d'aromi - Aglio e prezzemolo

Lessate la pasta in abbondante acqua salata e scolatela quando mancano ancora 2-3 minuti alla fine della cottura.
Nel frattempo, rosolate l'aglio in una padella con olio. Togliete l'aglio e aggiungete le zucchine tagliate a "fiammiferi" e saltatele per qualche minuto mescolando (giusto il tempo di cuocere la pasta). Scolate la pasta, conservando un po' di acqua di cottura, e aggiungetela alle zucchine. Aggiungete i formaggi (Robiola e Parmigiano), il dado Aglio e Prezzemolo, mescolate finché non si sia creata una crema. Cominciate ad aggiungere l'acqua calda che avete messo da parte e mescolando continuate a cuocere finché non si sia mantecato tutto.
Servite con Parmigiano o pecorino grattugiati e le foglie di basilico tritate.
Buon appetito!