Zoolu Zone: Recipe Monday!

It’s that time again…I feel like Mondays roll around waaaaaay too quickly these days! When you’re done reading these recipes, you should probably start thinking about GIVEAWAY time! WOOHOO! I’ll give you a hit (it’s at the bottom).

Pasta with Asparagus

1 lb thin asparagus, cut into 2" pieces (tough ends trimmed)
6 oz uncooked pasta such as Ronzoni Smart Taste or Dreamfields
1 tbsp extra virgin olive oil
3 cloves garlic, crushed
salt and fresh cracked pepper
1 large egg yolk
1/4 cup freshly grated Parmigiano-Reggiano cheese

In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp. Drain asparagus in colander reserving 1 cup liquid before draining.

Fill pot with salted water, cover and boil for pasta. When water boils cook pasta according to package directions for al dente.

Meanwhile, in a pan heat olive oil. Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.

In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper. Mix well. After pasta is drained return to pot and mix with egg mixture. Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta. Toss in asparagus and mix well. Adjust salt and pepper to taste. If pasta seems too dry add more reserved liquid a tablespoon at a time.

Serve with additional grated cheese.

Eggplant Parmasan

1 eggplant
1 lb mozzarella cheese
1 cup bread crumbs
2 eggs beaten
1 cup parmesan cheese
1 can marinara sauce
Oil for frying
3 Tbsp water

Beat eggs, water and set aside.
Combine bread crumbs and parmesan cheese.
Skin eggplant and slice thinly. Dip thinly sliced eggplant into egg mixture and then into bread crumb mixture. Place into hot oil and fry until golden brown on both sides. Drain on newspaper with paper towel on top.
Pour small amount of marinara sauce on bottom of 9x13 baking dish.
Place 6 slices of cooked eggplant on bottom of pan. Drizzle marinara sauce over eggplant. Place grated mozzarella on each slice. Continue pattern for 2 more layers. Sprinkle parmesan cheese lightly over top when finished.
Cover with foil and bake at 300 degrees for 30-45 minutes.

Linguine with Clams

Linguine Noodles (A handful for you, a handful for another, and a handful for the pot!)
1 bag sliced mushrooms
3 green onions
2-3 cans of clams(3 is good for 4 people)
Bottle of clam juice
1 package of Knor garlic & herb seasoning
Salt, pepper and garlic seasoning to taste
Parmesan and parsley

While preparing the sauce, cook and drain linguine noodles.
Sauté onions and mushrooms, add the Knor seasoning and the cans of clams (including juice).
Add bottle of clam juice or olive oil if you prefer more liquid. Cook at least 15-20 minutes and place over the noodles. Top with fresh parmesan and parsley!