Roasted Summer Squash with Caper Gremolata
Serves 8 You’ll need:
For the gremolata: ¼ cup chopped fresh flat- leaf parsley
1 tsp. grated lemon rind 2 tbs. fresh lemon juice 1 tbs. capers 2 tsp. no-calorie butter spray (olive-oil flavored) or oil
1 clove garlic, minced
For the squash: 4 cups multicolored pattypan summer squash, halved lengthwise
3 cups baby zucchini, trimmed 2 tsp. no-calorie butter spray (olive oil flavored) or oil
¼ tsp. salt ¼ tsp. freshly ground black pepper
Preparation: 1. Preheat oven to 475 degrees. 2. To prepare gremolata, com- bine all six ingredients into a small bowl. Set aside.
3. Combine squash, zucchini and butter spray/oil in a medium bowl. Toss with salt and pepper.
4. Spray a jellyroll pan or small baking dish with nonstick spray.
5. Arrange squash, cut-side down, in a single layer.
6. Bake at 475 degrees for 15 minutes or until squash is tender and lightly browned. Stir at halfway point.
7. Sprinkle gremolata over squash. Serve immediately.
Spicy Tofu Pasta with Tilapia
Serves 4 You’ll need:
½ pound tilapia filets, cut into small chunks
2 tbs. butter spray (olive oil flavored) or oil
2 tsp. minced garlic ½ tsp. red pepper flakes ½ cup vegetable stock 1 28-ounce can San Marzano tomatoes (crushed by hand)
½ cup chopped basil (and more for garnish) salt (to taste)
10 ounces tofu shirataki noodles (or any string noodle of your choice)
2 tbs. chopped fresh parsley
Preparation: 1. Toss the tilapia chunks, 1 tbs. spray butter/oil, 1 tsp. of garlic and ¼ tsp. red pepper flakes in a medium bowl.
2. Cover and refrigerate. 3. Heat the remaining spray butter/oil in a large skillet over. medium heat.
4. Add remaining garlic and red pepper flakes. Stir until garlic softens, about 30 seconds.
5. Add vegetable stock and simmer until reduced by half, about 3 minutes.
6. Add tomatoes, ¼ cup basil and ½ cup water. Bring to a boil and cook, stirring occasionally, until the sauce is slightly thickened, about 12 minutes.
7. Meanwhile, bring a large pot of salted water to a boil. Cook noodles as directed.
8. When the pasta is almost done, add the tilapia to the skillet with the to- mato sauce and simmer, stirring gently, until just cooked through. About 3 minutes.
9. Stir in the parsley and remaining basil. Add salt to taste.
10. Drain the pasta and add it to the sauce.
11. Garnish with basil.
SKATING 25
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