Tuesday, July 19, 2011
Back to Cooking - Zucchini Noodles with Plump Golden Raisins
With all the travelling I've been doing, it's no wonder that my cooking has fallen to the wayside. But no more, as I've been making a concerted effort to get out the pots and pans each night. Last night was apricot curry chicken (more on that later) and tonight was zucchini pasta with sweet, golden raisins soaked in marsala wine. I thought it a luxurious combination and I was very much excited by the recipe when I saw it on Cookstr.
Choosing the recipe was pretty lazy of me, as it was the first thing that popped up when I put in the "pasta" search. And even though it was the low hanging fruit, it was so great! I enjoyed sweating out the zucchini until it became almost translucent and took on this nearly sweet flavor. The minced garlic added extra punch as well, but the piece-de-resistance were the golden raisins (or sultanas as they're referred to in the recipe) that I soaked for about a half an hour in good marsala wine. The wine, a gift from my friend and Ornella Trattoria owner, Giuseppe Viterale, has gone a long way, proving it's a gift that keeps on giving.
As a substitute for the pappardelle pasta, which I didn't have, I used traditional egg noodles. I also substituted the parmesan cheese with grated sharp white cheddar, which was just delectable. Overall, the dish makes for a lovely and light weeknight dinner. Enjoy the recipe.
Zucchini Noodles with Plump Golden Raisins