I love noodles. Who doesn’t? A plate of gooey Mac and cheese (Kraft), spaghetti-o’s or Mom’s lasagne could be found on our table as often as a steaming bowl of won ton noodles or plate of chow mein. Today, living in the Bay Area, my noodle choices seem infinite; shoyu ramen or Vietnamese pho, pad thai or chop jae, all just a stone’s throw away or fortunately for “Silicon Valley-ites”, just an app (Door Dash) delivery away!
In full defiance of our “carb-phobia” there are times when a bowl of pasta just hits the spot. A couple of new favorites and a tried and true cold noodle salad, perfect for the summer grace this post. Let me know if you like them.
- Adapted from recipe by Anne Burrell
- Olive oil
- 4 ounces thick sliced bacon, cut into 1/4 inch strips
- 3 cloves garlic, minced, 1 shallot minced
- 1/8 tsp chili flakes
- 2-2.5 cups cherry tomatoes
- 1/2 to 3/4 cup corn kernels, fresh or frozen
- 11/2 cups chicken broth
- 1 zuchinni or green squash, julienned into long shreds*
- 1- 11/2 cup arugula or baby spinach
- salt and pepper
- 3/4 - 1 pound linguine or spaghetti
- Parmesan cheese, freshly grated
- Bring pot of water to a boil, add 1 tsp salt and pasta and cook al dente as directed. Time your pasta so it is done approximately the same time as your sauce.
- Heat saute pan and add olive oil to coat bottom. Saute bacon for a couple of minutes, until soft, add garlic, shallot and chili flakes. Saute 2-3 minutes, add tomatoes and saute, stirring to coat tomatoes in the oil. Add 1 cup broth, season with salt and pepper. Reduce heat to medium and let tomatoes cook until they start to split about 8-10 minutes. Add corn and heat for another couple of minutes, add cooked pasta and stir to combine well.
- Remove from heat, add julienned squash to pasta mixture and toss to combine.
- Top with arugula or baby spinach and parmigiano. Serve immediately!
- *My attempt to make this and other pastas a little less calorie laden, I substitute julienned zucchini or summer squash or carrots for some of the pasta. Feel free to use any vegetable you like that can be cut into little strips. A mandolin comes in handy. I added corn to this dish to add some sweetness to balance the peppery arugula. If you have kids that don't like arugula, try this with spinach!