Saturday Beefcake: Primo Piatto


Variation on Pasta alla Sarda

Rigatoni, 500 grams
Extra Virgin Olive Oil, one half cup
Summer Squash or Zucchini, 500 grams, trimmed and cut into thin discs
Fresh Parsley, one half cup, minced
Eggs, three, hard boiled, finely chopped
Coarse Salt
Freshly Ground Pepper




1. Saute the garlic in the oil in a large skillet, when the aroma of its cookin gfills the room, add the squash and stir gently
2. After three minutes add one quarter cup of the parsley and remove from heat.
3. Stir in the eggs. Salt. Pepper.
4. Toss with al dente rigatoni.
5. Serve garnished with the remaining parsley.




Also in keeping with the taste and textures around here, find something hearty and tasty.

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