Tuesday, July 3, 2012

Healthy Meal of the Week

Hey everyone!  I know it’s been a few weeks since my last post.  It’s been hectic around here lately.  I’m just gonna jump right on in with this week’s healthy meal.  This week is it “Broken Lasagna with Zucchini-Tomato Sauce” from the July/August issue of Food Network magazine.  It was very yummy, both Scarlett and I agree,  lol.  Check it out below.


Kosher salt
2 large zucchini (about 1 ¾ pounds), coarsely grated
12 ounces lasagna noodles (not no-boil), broken into bite-sized pieces
3 tablespoons unsalted butter
2 cups cherry tomatoes (1 cup whole, 1 cup halved)
½ teaspoon finely grated lemon zest
Freshly ground pepper
½ cup grated parmesan cheese, plus more for topping
1 small bunch chives, cut into 1-inch pieces


1.  Bring a large pot of water to a boil.  Meanwhile, toss the zucchini with ½ teaspoon of salt in a colander set over a large bowl.  Let stand 10 minutes, then gently squeeze out the excess moisture.

2.  Add the pasta to the boiling water and stir vigorously to prevent it from sticking.  Cook until al dente, about 12 minutes.  Reserve ½ cup of the cooking water then drain the pasta.

3.  Meanwhile, heat the butter in a large skillet over medium-high heat.  Add the cherry tomatoes and cook until blistered and slightly softened, about 4 minutes.  Stir in the zucchini and lemon zest and cook, lightly crushing the tomatoes with a wooden spoon, until the zucchini is tender-crisp, about 4 minutes.  Season with salt and pepper.

4.  Transfer the zucchini-tomato mixture to a large bowl.  Add the pasta and cheese and toss.  Stir in half of the chives and about ¼ cup of the reserved cooking water, adding more to loosen, if needed.  Season with salt and pepper.  Divide among bowls and top with more cheese and the remaining chives.

Serves 4

Nutritional information:  478 calories; 13g total fat (8g saturated fat); 17g protein; 73g carbohydrates; 6g fiber; 36mg cholesterol; 407mg sodium


Post a Comment