YOTAM OTTOLENGHI'S PASTA AND ZUCCHINI SALAD

Yotam Ottolenghi's Pasta and Zucchini Salad image

This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from "Plenty," his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad comes together in under an hour, and is substantial enough for a warm evening's supper.

Provided by Ligaya Mishan

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Salt and black pepper
2/3 cup sunflower oil, or other neutral oil
3 medium zucchini, cut into 1/4-inch-thick slices
1 1/2 tablespoons red wine vinegar
3/4 cup frozen shelled edamame
2 cups basil leaves, shredded coarsely
1/4 cup parsley leaves
1/3 cup olive oil
8 ounces strozzapreti or penne pasta
Zest of 1 lemon
1 1/2 tablespoons capers
7 ounces buffalo mozzarella, torn into chunks

Steps:

Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.
In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.
In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.
In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

Nutrition Facts : @context http, Calories 913, UnsaturatedFat 54 grams, Carbohydrate 54 grams, Fat 68 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 12 grams, Sodium 876 milligrams, Sugar 7 grams, TransFat 0 grams