Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Tuesday, May 26, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Jessica Sturm
  • 1 TBS olive oil
  • 1 minced shallot
  • 2 zucchini, halved lengthwise and thinly sliced
  • Salt and freshly ground pepper
  • 3?4 cup ricotta cheese
  • Zest from 1 lemon
  • 1 lb. pappardelle or wide egg noodles
  • 1?2 cup Pecorino or Parmesan cheese, freshly grated
Bring a large pot of water to a boil. In a frying pan over medium-high heat, warm the oil. Add the shallot and sauté until translucent, about 2 minutes. Add the zucchini and 1?2 tsp. salt and cook, stirring occasionally, until the zucchini is tender-crisp, about 4 to 5 minutes. Remove from heat and stir in ricotta and lemon zest.
Meanwhile, add 2 tablespoons salt and the pasta to boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about 1?2 cup of the cooking water. Add the pasta to the sauce and toss to combine. Add as much of the cooking water as needed to loosen the sauce. Divide the pasta among bowls and serve, passing the grated cheese at the table.
From “Williams-Sonoma Food Made Fast: Vegetarian”
(This recipe was contributed as part of a "Cook of the Week" feature.)

Joe Cobbe CPA - Click for Website
The Spencer Group - Click for Website
PHCC - Click for Website
Rives S. Brown Realtors - Click for Website
The Eye Site - Click for Website
Lockman & Associates - Click for Website
New College Institute - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website