DRIED PASTA: Broken Lasagna with Zucchini

FEATURED ITEM:

DRIED PASTA

WHY STORE THIS ITEM:

• Stilltasty.com says that dried pasta in any shape is storable for 3 years in a cool, dry area. 
• As long as you put it back in an air tight container after opening it, it retains the 3 year stability. 
• Pasta in any shape can be used for so many different dinners and is yummy with a variety of flavors. 
• Generally makes for a quick and easy dinner

DINNER RECIPE:

Broken Lasagna with Zucchini - Tomato Sauce

Source: adapted from Food Network Magazine, July/August 2012

 Do you ever use part of a box of lasagna noodles then have that partial box sitting in your cupboard for months? This is the perfect way to use those up! Not only that, but it is quick, easy, and healthy. Count me in!

Makes 4-6 servings

Cook time: 15 minutes with 10 minute prep time

Ingredients:

Kosher Salt and pepper

2 zucchini (about 1 3/4 lbs), grated

12 oz lasagna noodles (not no boil), broken into bite size pieces

3 tbsp butter

3 tomatoes, diced (cherry tomatoes would also work)

1 tsp lemon zest

1 tbsp dried chives

1/2 cup grated Parmesan cheese

Directions:

Bring a large pot of water to boil, once boiling add 1 tbsp kosher salt then add pasta. Cook until al dente, about 12 minutes. Reserve 1/2 cup of water before draining the pasta.

Meanwhile, coarsely grate the zucchini and toss with 1/2 tsp salt and put in a colander. Let sit for 10 minutes then squeeze out the excess moisture - there will be a surprising amount. Dice the tomatoes and finely grate the lemon zest. 

Heat the butter in a large skillet. Add the tomatoes and cook until slightly softened. Add the zucchini, lemon zest, and chives and cook until the zucchini is tender. Season to taste with salt and pepper. Remove from heat. Add the pasta and cheese and stir to combine. If more moisture is needed, add reserved water in increments until moist (I generally don't have to add any). 

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