Conscious Cravers
Present Climate-Friendly Meals for Four for Under $25

Every month, we’ll feature the lovely ladies of Conscious Cravers, who will share a healthy, climate-friendly meal that’s tasty and affordable, too.

September 2008
Farm Fresh Zucchini and Fusilli Pasta

Inspired by the stormy New York weather that threatened our cooking demo at Added Value, Brooklyn’s own urban farm, we created this quick dish showcasing the lovely and vibrant produce that was harvested that day and free-styled this simple and tantalizing recipe of zucchini, cherry tomatoes and purslane. The variety of zucchini and tomato really make a difference in the taste so we included the names of the variety of veggies we used. Look for them at your local farmer’s market. Serve this with crusty bread and a green salad!

Ingredients:
Serves 3-4

1 1/2 cups dried fusilli pasta
2 tablespoons olive oil
1 cup chopped red onion
2 large garlic cloves, peeled and minced
1/2 teaspoon sea salt
Generous grindings of fresh black pepper
1 1/2 cups shredded Costata Romanesco zucchini
1/2 cup chopped fresh purslane
2 cups halved Sun Gold cherry tomatoes
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh Basil
1 tablespoon parmesan cheese

Procedure:

Bring a large pot of well salted water to a boil. The water should taste salty.

Meanwhile, in a large skillet with a lid, over medium flame, heat olive oil. Add the onions. Allow to cook until they become tender and translucent. Add the garlic, salt and pepper and cook a couple minutes more, until the garlic is fragrant but not browned.

Over the sink, take a handful of grated zucchini and squeeze it to release the water. Then add it to the pot. Repeat until all the zucchini is added. Stir to combine. Add the chopped purslane, mix well and allow to cook one or two minutes. (If you can’t find purslane use 1 cup chopped fresh spinach or swiss chard.)

Add the cherry tomatoes. Stir to combine, gently pressing the tomato halves to release their juices, then cover.

Add the fusilli to the boiling water and cook until al dente, about 10 minutes. Do not over cook.

While the fusilli is cooking, stir the zucchini mixture once or twice. When the fusilli is done drain it and add it to the pan with the zucchini. Mix well to combine.

Stir in the lemon juice, basil and parmesan cheese. Taste and adjust seasoning with salt and pepper. Serve and Enjoy!