11-29-16 Penne with Zucchini, leeks, and sundried tomatoes

After 4 days of turkey and stuffing, as good as it was I needed some pasta.  But saying I want pasta is like saying I want beef, or vegetables.  There are so many ways they can be prepared.  My first thought was to use some of the porch tomatoes for a sauce, but Patience requested I use them in a salad, which I was happy to do.  There was nothing in the kitchen that inspired me, and since I was planning on a trip to Midtown Market for some Provolone and Mortadella I thought I’d see what I could find there.  And BINGO, as soon as I saw the Leeks in the produce section I knew what I would do, and I did it.

INGREDIENTS:

1.     Penne pasta

2.     Zucchini sliced crosswise

3.     Leeks sliced crosswise

4.     Sun dried tomatoes in olive oil coarsely chopped

5.     Olive oil

6.     Garlic 11or 2 cloves crushed

7.     Fresh Dill

8.     Celery

9.     Chicken broth

10. Sweet Vermouth

11. Parmigiano cheese

PROCESS:

Cook the Leeks and celery in olive oil over medium heat until soft.  Add the zucchini and garlic and cook over high heat until the zucchini is browned on both sides, stirring frequently to prevent burning.  About half way through this I added about ¼ cup of chicken broth and ¼ cup of Sweet Vermouth.  Continue cooking until most of the liquid has evaporated.  Add some finely chopped fresh dill.  When the pasta is ready add it to the pan with the “sauce”.  Add some pasta water if it is too dry.

COMMENTS:

What a sweet dish, literally.  The sundried tomatoes and the sweet vermouth gave it a distinct, and savory flavor.  It was fun to cook, and more fun to eat.

And the tomato salad?