Zucchini Pasta With Sungold Tomatoes Corn And Sunflower Seeds Food

ZUCCHINI PASTA WITH SUNGOLD TOMATOES, CORN AND SUNFLOWER SEEDS

Steps:

• Place one zucchini cylinder in a spiral mandoline, and firmly hold the mandoline in place while spinning the zucchini through the blade. Repeat with the remaining zucchini pieces.
• Wrap the zucchini ribbons in cheesecloth and squeeze out any excess water. Discard the water, and place the dry zucchini ribbons in a large bowl.
• Add the tomatoes, corn and sunflower seeds to the zucchini.
• If using lobster, dice the meat into 1-inch chunks, reserving some claws for garnish, and add it to the bowl.
• Mix in the olive oil, lemon juice and most of the basil leaves.
• Add salt to taste, garnish with the remaining basil leaves and the lobster claws if using, and serve.

ZUCCHINI, CORN, AND TOMATO COMBO

Steps:

• Cook and stir onion and garlic and bell pepper in the bacon fat until tender.
• Stir in all remaining ingredients.
• Heat until boiling.
• Simmer until vegies are tender about 10 minutes.
• When chopping the peppers, tomatoes, and zucchini, try to keep them all in nice big bite size fork pick up pieces-- Can really make the same chopping smaller and serving raw as a salsa with a using fresh lime juice.

PASTA, ZUCCHINI, TOMATO, CORN BAKE

Steps:

• Preheat an oven to 400ºF.
• Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
• In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
• Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
• Set the pan over medium-low heat. Add the onion, 1 teaspoons salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.
• Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm. Serves 8.
• Williams-Sonoma Kitchen.