Meatless Mondays via Ezra Pound Cake

20 Jun

For this meatless monday I was quite uninspired until Christine sent me a link to Ezra Pound Cake’s Meatless Mondays posts. I was really impressed by how summery the food sounded – light and cool and tasty at the same time. I went to my new favorite grocery store, Market Basket, and bought a few ingredients that would cover both the pasta with zucchini and tomatoes, and the cornbread salad. Turns out the ingredients were fairly simple and nothing was unfamiliar to me except for greek yogurt. You could almost take these ingredients and turn them into a large variety of summer dishes. But the first one I made would end up being the noodles.

Buckwheat Noodles with Zucchini, Tomato and Lemon Yogurt Sauce

Ingredients:

2 packets of buckwheat noodles (or whole wheat spaghetti or linguini)
1/2 pint cherry tomatoes
2 medium zucchini or yellow squash
1 6 oz greek yogurt
2-3 oz Parmesan cheese
Salt and Pepper
Lemon zest or lemon pepper seasoning
1 clove garlic
Olive oil

Heat a pot of water to boil the noodles. Halve or quarter the cherry tomatoes. Peel the zucchini, then slice them into long thin slices, described best as “long pieces of gum”. When the water is boiling, toss the noodles in to cook. If you have a steamer, you can also steam the zucchini a little bit over the noodles. I cooked the noodles about 10 minutes, and it turns out that if you steam the zucchini for the whole time they will become overcooked.

Remove the zucchini from being steamed before they lose their crispness, after 3-5 minutes of steaming. Remove the noodles from the heat when they are cooked to the desired softness.

Heat olive oil in a large pan or wok. Toss in garlic, diced or thinly sliced. Toss the zucchini in, and stir fry in the oil. This should be enough to get them soft and slightly brown. Toss in the cherry tomatoes and briefly stir so that they become slightly soft and heated.

In a large bowl, mix the greek yogurt, plus about half that volume of parmesan cheese, a sprinkle of salt and pepper, and lemon zest. If you don’t have lemon zest, using lemon pepper seasoning works magically as well. Mix in the zucchini and tomatoes, then toss in the noodles. Toss everything, then top with some more Parmesan cheese and black pepper.


Total time procrastinated:20 minutes
Ways to prolong procrastination:Make cornbread croutons to top the noodles. See next post.

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