Mediterraneo melanzane grigliate bistecche con zucchine Linguine Aglio, Olio

When you read the label on a package of pasta, it says that a 16-oz. bag should serve 8 persone. WHAT? I know portion control isn’t one of my strengths but how can 2-oz. of pasta be a full-size serving for a full-size adult? I swear I eat more than that just testing to see if it’s cooked yet.

So how do you get to eat a big bowl of pasta but not get all the carbs and calories? Make the pasta out of zucchini! When you julienne zucchini, it looks just like linguine and it tates even better. The best part is you can have a lot more than 2-oz.! That appeals to my Italian side that demands big bowls of pasta. Simply sauteed in olive oil with garlic and red pepper flakes, it makes a much healthier and prettier version of linguine aglio-olio.

Tuttavia, here the zucchini linguine is a side dish to go with my delicious eggplant steaks. Thick slices of eggplant are grilled until tender, then topped with a Meditteranean mixture of flavor and color. Tangy roasted red peppers, hearty green spinach and briny black olives are sauteed in garlic and oil. That delicious mixture gets piled on top of the grilled eggplant steaks, sprinkled with bread crumbs and baked until crispy and golden.

This is an amazingly delicious entree that’s loaded with healthy vegetables. It’s an Italian feast that won’t put you in a carb coma afterwards. My Mediterranean Grilled Eggplant Steaks and Zucchini Linguine Aglio-Olio makes a beautiful presentation for impressing your guests. They’ll never miss the flour pasta especially when they can ask for seconds and thirds and…

Mediterranean Grilled Eggplant Steaks

2 melanzane medie
2 Tbs. olio extra vergine di oliva, diviso
Kosher sale e pepe nero qb
2-3 roasted red peppers, chopped
2 spicchi d'aglio, tritato
2-10 oz. boxes frozen spinach, scongelati e scolati
Pizzico di noce moscata
8-10 Olive Kalamata, snocciolate e tritate
½ tazza senza glutine briciole di pane
2 Tbs. prezzemolo fresco, chopped

Scaldate una bistecchiera a fuoco medio-alto. Preriscaldare il forno a 400 gradi. Cut each eggplant length-wise into 4 bistecche, circa 1 pollice di spessore. Brush the eggplant steaks with oil and sprinkle with salt and pepper on one side. Lay the steaks on the grill pan, seasoned side down. Mentre stanno cucinando, brush the top side with oil and season with salt and pepper. Grill the eggplant about 3-4 minutes on each side until they are tender but not fully cooked. Depending on the size of your grill pan, you may have to do this in batches to cook all 8 bistecche. Quando sono fatto, transfer them to a baking sheet.

While the eggplant is cooking, caldo 2 cucchiaino. oil in a skillet or sauté pan over medium-high heat. Add the roasted red peppers and the garlic and cook for 2 minuti. Aggiungere gli spinaci, separating it with your fingers and mix it into the peppers. Add a pinch of nutmeg. Heat the spinach through. Add the olives to the mixture and remove from the heat.

Top each eggplant steak generously with the spinach/pepper/olive mixture. In una piccola ciotola, mescolare il pangrattato con 2 FST. oil and most of the parsley, retaining a bit for garnish. Sprinkle the crumbs over each steak. Just put a little. Don’t put so much that you can’t see the pretty colors of the veggie mixture. Bake the eggplant steaks for 5 minutes until the bread crumbs start to brown. Turn the oven to broil and cook an additional 5 minutes or until the crumbs are browned and crispy. Check on it often to make sure it doesn’t burn. Transfer steaks to a platter. Garnish with remaining parsley.

Zucchini Linguini Aglio-Olio

3-4 large zucchini or 6-8 piccole zucchine, ends trimmed (more if using as an entrée rather than a side dish)
1 Tbs. olio extra vergine di oliva
3 spicchi d'aglio, tritato
Un pizzico di peperoncino
Sale e pepe qb
Grated vegan parmesan for garnish (opzionale)

Julienne the zucchini using a mandolin, a peeler or do it by hand. Scaldate l'olio in una padella (you can just wipe out the one you used for the spinach mixture above) a fuoco medio. Add the garlic and red pepper flakes and cook about 1 minute until the garlic begins to brown and is fragrant. Add the zucchini and salt. Sauté until the zucchini is softened, circa 5 minuti. Spegnere il fuoco. Season with fresh black pepper. Top with grated parmesan, se desiderato. Servire a caldo. Godere!

Gli “V” Parola: Ditelo. Mangia. Live it.

(Visitato 3,312 volte, 1 Visite oggi)

, , , ,

7 Le risposte alla Mediterraneo melanzane grigliate bistecche con zucchine Linguine Aglio, Olio

  1. erica Dicembre 31, 2013 a 9:50 pm #

    THIS IS DELICIOUS! a big hit at my house! grazie V Word 🙂

    • Rhea Gennaio 1, 2014 a 1:59 pm #

      Sono così felice, Erica! Woo Hoo! xoxo

  2. Miriam Marzo 12, 2012 a 7:21 su #

    Thanks for your response Rhea. I did the copy and paste for the recipes I wanted to print and I also subscribed. I’m looking forward to the emails.

  3. Rhea Parsons Marzo 11, 2012 a 4:39 pm #

    Miriam, when I want a copy of my recipe, I just cut and paste it into a word doc. If you subscribe by email (that’s down on the right between the “ban foie gras” and the traffic feed, it comes to your email and then you can print the email.

    Until I write that cookbook, that’s all I got.

  4. Miriam Marzo 11, 2012 a 12:51 pm #

    Is there a way to print your recipes?

  5. Anonimo Marzo 11, 2012 a 12:26 pm #

    Sono uscito e ho comprato stasera tutti gli ingredienti necessari per fare questo domani Domenica cena 🙂

Trackbacks / Pingbacks

  1. VeganMoFo #11: Vegan prodotti di I Love – Pasta Gluten-Free | Il "V" Parola - Settembre 15, 2014

    […] the Aglio Olio recipe, see my Zucchini Linguine Aglio Olio […]

Contatore fornito da Orange County gestione immobiliare