Gazpacho Pasta

Name: Gazpacho Pasta
Yield: serves 4 to 6
Ingredients: Salt; 1 pound penne pasta or whole-wheat penne pasta; 2 pints grape tomatoes; 2 medium zucchini, chopped into 1/4-inch dice; 1/4 to 1/3 cup plus 2 tablespoons EVOO (extra-virgin olive oil), divided; Black pepper; 3 to 4 celery stalks from the heart, finely chopped; 1 cup fresh flat-leaf parsley leaves, two large handfuls, chopped; 1/4 cup fresh cilantro leaves, a small handful, chopped; 1/2 cup sliced almonds, toasted; 1 garlic clove, minced; Zest and juice of 1 lime; 2 to 3 pimientos or roasted red peppers, chopped; A few dashes of hot sauce; Sliced scallions, for garnish; Grated manchego cheese or Pecorino Romano cheese, for topping

December 9, 2011

Recipe information

Yield
serves 4 to 6

Ingredients

Salt

1 pound penne pasta or whole-wheat penne pasta

2 pints grape tomatoes

2 medium zucchini, chopped into 1/4-inch dice

1/4 to 1/3 cup plus 2 tablespoons EVOO (extra-virgin olive oil), divided

Black pepper

3 to 4 celery stalks from the heart, finely chopped

1 cup fresh flat-leaf parsley leaves, two large handfuls, chopped

1/4 cup fresh cilantro leaves, a small handful, chopped

1/2 cup sliced almonds, toasted

1 garlic clove, minced

Zest and juice of 1 lime

2 to 3 pimientos or roasted red peppers, chopped

A few dashes of hot sauce

Sliced scallions, for garnish

Grated manchego cheese or Pecorino Romano cheese, for topping

Preparation

Step 1
Preheat the oven to 425°F and bring a large pot of water to a boil over high heat. Salt the water and cook the pasta to al dente. Heads up: Reserve a cup of starchy cooking water just before draining.
Step 2
Scatter the tomatoes and zucchini onto a rimmed baking sheet and drizzle them with about 2 tablespoons of EVOO and some salt and pepper. Roast in the oven until the tomatoes have burst and the zucchini is tender, about 20 minutes.
Step 3
Meanwhile, to a food processor add the celery, parsley, cilantro, almonds, garlic, and lime zest and juice. Turn on the food processor and stream in EVOO, about 1/4 to 1/3 cup. A splash of water or vegetable stock can help the pesto move in the processor.
Step 4
Toss together in a large bowl the pasta, pesto, reserved cooking water, pimientos or roasted peppers, and roasted tomatoes and zucchini. Season with hot sauce and toss to combine. Garnish with scallions and grated cheese.

Rachael Ray's Look + Cook

TagsPasta Penne Grape Tomato Tomato Vegetable Parsley Herbs & Spices Zucchini Squash Main Dinner Vegetarian Easy Quick Weeknight Meals 30 Minutes or Less Roast Food Processor Blender Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes