Bucatini Piccanti Con Le Verdure |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Spicy Bucatini with vegetables. Bucatini is a thick spaghetti-like pasta with a hole running through the center. The vegetables in this recipe should be julienned, if possible, all the same size.(they should look like the size of the pasta). This is a nice pasta salad, it can be serve at room temperature or cold. Ingredients:
16 ounces bucatini pasta |
3 eggs, beaten |
3 tablespoons parmesan cheese, grated |
1 cup olive oil, divided |
2 red bell peppers, seeded and chopped |
1 medium zucchini, julienned length wise |
3 green onions, julienned length wise |
12 radishes, thinly sliced |
3 celery ribs, julienned length wise |
3 sprigs sweet marjoram, leaves only |
8 ounces smoked cheese, cubed |
2 teaspoons salt, divided |
Directions:
1. Mix eggs with Parmesan cheese and a touch of salt.
2. In medium to large skillet warm up 2 Tbs olive oil, pour egg mixture making a thin omelet or frittata. When done, remove from the pan, let cool and slice thinly.
3. Cook pasta in salted boiling water according to package directions and add zucchini, green onions and celery in the last 30 seconds. Drain well pour in a big bowl and let it cool down.
4. Mix oil, red bell peppers and remaining salt into a food processor and blend until smooth. This is going to be the dressing.
5. Mix the rest of the ingredients, except the marjoram, with the pasta; dress with the bell pepper oil, toss well, sprinkle with marjoram and let it sit at least 5 minutes before serving.
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