Ingredients (for two people)
- Black bean spaghetti (or spaghetti of your choice)
- 1 red onion
- 1 zucchini
- 1 1/2 cherry tomatoes
- 1 lemon
- 2 cloves peeled fresh garlic
- 2 tablespoons Fresh flat-leaf parsley
- 1/8 cup Walnuts
- 1 teaspoon Red chili flakes (optional)
- b cup Baby arugula
- Kosher salt, pepper, olive oil
Prep & Cook
Cook the pasta for two (can easily double) in generously salted water. Drain and transfer to a medium bowl; toss with 1 to 2 teaspoons oil. While the water heats and the pasta cooks prepare the ratatouille.
Prep the ingredients and cook the ratatouille - Peel and thinly slice enough red onion to measure 1/2 coup. Trim the ends from the zucchini; cut in half lengthwise, then crosswise on the diagonal into 1/4 inch thick slices. Cut the cherry tomatoes in half. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the zucchini and cook, stirring once or twice, until lightly browned, 2-3 minutes. Add tomatoes and cook, stirring occasionally, until they start to release their juices, 2-3 minutes. Season to taste with salt and pepper. While the veggies cook, prepare the gremolata and walnuts.
Make the gremolata - Zest and juice the lemon, keeping the zest and juice separate. Finely chop garlic. Strip parsley leaves from the stems and coarsely chop. Coarsely chop the walnuts for garnish. In a small bowl, stir together the lemon zest, 2 tablespoons lemon juice, garlic, parsley, 1 to 2 tablespoons oil, and as many chili flakes as you like. Season to taste with salt and pepper.
Finish the pasta - Add the cooked veggies and arugula to the bowl of spaghetti.
Serve - Transfer to bowl and top the walnuts and gremolata, sprinkle with any remaining chili flakes, if desired, and enjoy
Recipe and photo provided by Sun Basket Recipe Book; dated 8-14-17