pasta and fried zucchini salad
Every time I make an recipe, I become convinced that he has finally lost his mind. And as my anxiety grows — you see, I, too, understand the bubble of time, ingredients and trust that we invest into new recipes, which, when popped, leads to the kind of frustration that can only be righted with a scalding review — I wonder if this will be it, the day I finally make an Ottolenghi recipe that’s just plain off. And, without fail, we sit down to something so in a way I hadn’t even considered before, I’m in awe of his talent and relieved that I ignored every instinct not to follow his recipe faithfully.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Pea | 1/2 cup (72g) | 62 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | not in our table | 0 |
| Buffalo | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Salt and black pepper
- 2/3 cup sunflower or safflower oil, or any type of oil you like for deep-frying
- 3 medium zucchini, cut into 1/4-inch-thick slices
- Salt
- 1 1/2 tablespoons red wine vinegar
- 3/4 cup frozen edamame or peas, fresh or frozen
- 2 cups basil leaves, coarsely chopped
- 1/4 cup parsley leaves
- 1/3 cup olive oil
- Freshly ground black pepper
- 9 ounces strozzapreti or penne pasta
- Zest of 1 lemon
- 1 1/2 tablespoons capers (or more to taste; my husband votes for 2)
- 7 ounces buffalo mozzarella, torn into chunks