Good zucchini morning! Today we have for you:
Got zucchini? Make this pasta.
I try not to lean too hard into hyperbole or absolutes, but I feel confident saying the following: Melissa Clark’s zucchini pasta with tuna and chile paste is my favorite zucchini pasta dish on New York Times Cooking. One, it’s filling. The pantry staples tuna and pasta really hit the spot after a long day out and about (or in and emailing), and the pound of zucchini adds substantial vegetable heft. Two, it’s versatile. I change the chile paste element — gochujang, harissa, aji amarillo, sambal oelek, Sriracha — each time I make it, depending on what I currently have and what I feel like using. Same goes for the cilantro and mint. I always keep the lemon and capers, though; the kick they add is delightful and necessary. Three, did I mention that this dish uses a pound of zucchini? Melissa offers swaps in the recipe headnotes (eggplant, peppers, greens), but I crave the soft sweetness that zucchini provides, and goodness knows there’s plenty of zucchini to be had each summer. Grab some, make this and thank me — well, Melissa — later. Featured Recipe Zucchini Pasta With Tuna and Chile PasteThere’s no such thing as too many zucchini recipesZucchini with shallots: This beloved Pierre Franey recipe yields tender, savory zucchini coins with a little sweetness from the shallots. It’s a go-to side dish, but I also love it as a light dinner, my serving topped with a fried egg and served with buttered toast. Roasted zucchini and shrimp with za’atar yogurt: “Besides leaving out the pepper flakes, I didn’t change a thing. Fantastic!” That’s RebHart, a reader, on Melissa’s five-star summer stunner, adding, “Zucchini was perfect, and that sauce is sublime. I’m making it again tonight. This recipe is my ideal — quick and easy to pull together, with nicely complex flavors and textures. Keep ’em coming, Melissa!” Turkey-zucchini burgers: This Ali Slagle recipe is a blank slate; the juicy patties are made of just ground turkey, grated zucchini and mayonnaise (and salt and pepper, of course). Add whichever chopped herbs, seasonings or spices you like. My first thought goes to Lawry’s seasoned salt, but now I’m thinking ranch seasoning mix. Or a spoonful of jarred pesto. Or maybe a dab of harissa. Ginger chicken and rice soup with zucchini: One more, because everyone I know (myself included) has been under the weather at some point in the last month or so. Yossy Arefi’s simple soup comes together in less than an hour and really revives, thanks to a healthy dose of ginger and a spoonful of chile crisp or lemon (or both) to finish. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goIf that ginger chicken soup looks familiar, it might be because you recognize it from our very popular collection of 21 Easy, Healthy Recipes for Busy, Tired People. We first shared that list, compiled by Samantha Cassetty (a registered dietitian nutritionist) in early January, but it turns out you can also be busy and tired in June. Who knew.
Thanks for reading!
|
