Pasta with Potatoes & Zucchini

Potatoes and pasta may sound like an odd combination but the julienne style potato wraps itself nicely around the pasta along with the zucchini. Delicious!
  • 1 1/2 cups Potatoes, sliced julienne-style 
  • 1 1/2 cups Zucchini, sliced julienne-style
  • 1 pkg. Pasta (Gemelli or Orecchiette work well with this recipe)
  • 3 cloves garlic, peeled & chopped
  • 3/4 lb. Fresh Arugula, chopped (or other fresh greens)
  • 1/3 cup Extra Virgin Olive Oil
  • Juice of 1 lemon
  • 3 Tbs Sea Salt
  • Prosciutto, cooked to crisps (optional)
  • Goat Cheese (optional)
  • Fresh Herbs, chopped

Bring 4 quarts water to a boil and add sea salt. Put in potatoes and cook for about 3-4 minutes. Remove with a slotted spoon and place in ice bath to stop the cooking. Repeat this process with the zucchini, using the same salted water. 

Add pasta to the same pot of boiling water, cooking until al dente. While the pasta cooks, heat olive oil in a skillet over medium. Add garlic and veggies and lightly saute.

When the pasta is done, drain and add to skillet. (Be sure to reserve some of the pasta water) Toss with the veggies. Cook for about 5 minutes and turn off heat. Squeeze the lemon juice over pasta mixture. Season with salt (if necessary) and pepper to taste. Add dabs of goat cheese and fresh herbs before serving. Place 1-2 prosciutto crisps on top, if using.

Serves 6-8 people.

Also delicious served with prawns or grilled organic chicken.