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Zucchini and Tortellini

I find it hard to pass by a Trader Joe’s store. I buy their dried tortellini with mixed cheese filling because it travels and keeps well and is a quality dried pasta. Then I make zucchini and tortellini.

Our farm share CSA farmer John says we have “tons” of zucchini this week. This recipe is here to help make a dent in your prolific green cylinder supply!

It’s adapted from a Deborah Madison recipe, from her most excellent Vegetarian Cooking for Everyone cookbook. Use the entire amount of olive oil—it cooks the zucchini slowly and gently. Deborah calls for half-and-half or milk, but I used cashew milk, because that’s what we have!

Make it a fabulous week–get in the kitchen and use up that zucchini!

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Zucchini and Tortellini
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

An easy way to use up and abundance of zucchini. 

Course: Main Course
Cuisine: Vegetarian
Keyword: zucchini, tortellini
Servings: 4 servings
Author: Letty Flatt
Ingredients
  • 1 1/2 pounds zucchini
  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic thinly sliced
  • fine sea salt and freshly ground pepper
  • 1/2 cup non-dairy milk or half-and-half cream
  • 6 ounces dried cheese-filled tortellini
  • 1/2 cup grated Parmesan cheese
  • 1 Handful basil leaves torn into small pieces
Instructions
  1. Bring a large pot of water to boil for the pasta. Cut the zucchini in 1/2-inch lengths, and then cross-wise into 1/2-inch pieces.
  2. In a large skillet heat the oil and the garlic together—the garlic cooks without scorching as the oil come to temperature. Add the zucchini and season with salt and pepper. Cook the zucchini over medium heat, stirring every so often, until the squash is soft and browned on some edges, 20 to 25 minutes.
  3. When the pasta water boils, add salt and cook the tortellini until it is tender to your bite. Drain, toss with a little olive oil and set aside if it is ready before the zucchini.
  4. When the zucchini has some golden color, add the milk and cook 7 to 10 minutes more, stirring more frequently. Toss with the pasta, cheese and basil. Season to taste with salt and more freshly ground pepper.

Zucchini Carpaccio

Make this zucchini carpaccio salad when your summer squash is super fresh, as in, immediately from your garden or CSA box.

Carpaccio, by definition, is an Italian non-vegetarian appetizer–thin shavings of raw beef drizzled with olive oil and lemon juice.  This vegetarian interpretation uses thin shavings of impeccably fresh squash.

Use the smaller squash, saving those biggies for something else. Cut your squash slices thinly, thin, thin, using a mandoline, or sharp knife.

Not only can you use zucchini, but pattypan and yellow squash are perfect too. If you have more than one type, arrange the different varieties, and colors in concentric circles on the platter.

If your summer squash is not super fresh–try this grilled zucchini and basil tart instead.

Make it a fabulous week–get in the kitchen and cook something seasonal and delicious!

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0 from 0 votes
Zucchini Carpaccio
Prep Time
15 mins
Total Time
15 mins
 

Here's a fun vegetarian riff on the non-vegetarian classic Italian carpaccio. You can use any type of summer squash--in fact it's a very pretty presentation if you make concentric serving o 3 different varieties for 3 different colors. Slice the squash, whatever type, super thin. Makes about 4 servings.

Servings: 4 servings
Author: Letty | Letty's Kitchen
Ingredients
  • 4 small zucchini or other summer squash
  • 1/3 cup loosely packed basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh squeezed lemon juice
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper
  • 1/4 cup pine nuts raw or very lightly toasted, optional
  • 6 ounces fine quality aged Italian cheese such as Grana Padano or Parmigiano-Reggiano
  • Thinly sliced tips of 1 zucchini blossom optional
Instructions
  1. Cut the zucchini into paper-thin slices. Arrange slices, overlapping slightly, on a serving platter or 4 salad plates.
  2. Cut chiffonade slivers of basil leaves, and sprinkle over the zucchini. Drizzle the olive oil and lemon juice on top. Sprinkle with sea salt and pepper. Let stand about 10 minutes to soften the zucchini and let the flavors develop.

  3. Just before serving, sprinkle with the pine nuts and shaved cheese. If you have a squash blossom, garnish with slices of that.

 

Spaghetti with Beet Greens and Basil Pesto

Do you feel as if you’re overwhelmed with greens? To use up greens in one meal, make spaghetti with beet greens, or pasta with any other greens you have on hand. You will love how what seems like a huge pile of greens shrinks incredibly into this easy quick dinner of spaghetti with beet greens!

Spaghetti with Beet Greens and Basil Pesto | Letty's Kitchen

You can use other greens for this pasta, not just beet greens. The greens wilt down to manageable, edible amounts–a pound of greens cooks into just about 2 cups of tangy cooked sweetness. Trim the center rib and stem off the greens. Save both chard and beet greens, save the ribs or stems. Dice them into small pieces and sauté along with the onions. If the greens are from red beets, the cooked stems tint the pasta a pretty rose pink. Continue Reading…

Spinach and Goat Cheese Risotto in the Pressure Cooker {Instant Pot}

Creamy Italian rice, with tangy goat cheese, bitter-sweet spinach, and crunchy pecans– a wonderful vegetarian meal! Make this spinach and goat cheese risotto in the pressure cooker and dinner will be on the table in 20 minutes!Spinach and Goat Cheese Risotto in the Pressure Cooker

Continue Reading…

Red Lentil and Sweet Potato Curry with Radish Greens

White radishes with green leaves for Red Lentil and Sweet Potato Curry with Radish Greens

White radishes with beautiful edible green leaves

Earlier this month we were camping on our land in Underwood Washington, which is just across the Columbia River from Hood River Oregon. A neighbor with a prolific garden gifted us radishes with vibrant and healthy leaves intact. I couldn’t just throw them away. So, we cooked up a pot of Red Lentil and Sweet Potato Curry with Radish Greens. I love how the greens complement the curry’s orange color.

Today garlic scapes and summer savory from our CSA go in the pot, adding more green color and new flavor dimensions. Serve with plain yogurt and your favorite chutney, over steamed rice. The original recipe comes from Fresh Food Fast by Peter Berley.

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The cookbook link is an Amazon affiliate. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps defray the costs of Letty’s Kitchen blog. Thank you for supporting Letty’s Kitchen.

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Red Lentil and Sweet Potato Curry with Radish Greens
Author: Letty Flatt
Ingredients
  • 2 tbsp extra virgin olive oil
  • 1 medium onion , chopped
  • 10 garlic scapes , trimmed and cut in 1/2-inch pieces
  • 1 medium sweet potato , peeled and cut into 1 inch chunks
  • (1 inch) piece fresh ginger, peeled and chopped
  • 2 garlic cloves , chopped
  • 1 tbsp curry powder
  • 1 bay leaf
  • 3 tablespoons summer savory leaves
  • 3 1/2 cups hot water
  • 1 ½ cups red lentils
  • 1 bunch radish leaves
  • 1 teaspoon sea salt
  • Cayenne pepper
Instructions
  1. Heat the oil in a large saucepan over high flame. Add the onion and garlic scapes. Cook and stir until the onion softens, about 5 minutes. Add the sweet potato, ginger, garlic, curry powder, bay leaf and summer savory; cook and stir another few minutes. Pour in the hot water and the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 20 minutes or so. While the potatoes and lentils are cooking, wash the radish leaves and trim away the stems, then chop coarsely. Remove the bay leaf. Add the radish leaves about 5 minutes before serving. Season with salt and a pinch of cayenne pepper.