Chef Dave Trosko from Taverna Rossa joins Good Day to make a meatless pasta dish that's full of flavor.
¼ cup Roasted Garlic Olive oil*
¼ cup of Pine Nuts
¼ cup Sun Dried tomatoes
¼ cup Whole Roasted Garlic Cloves
½ cup Roasted Cremini Mushrooms*
½ cup Chopped Charred Broccolini*
¼ cup White wine
⅛ cup Fresh Squeezed Lemon Juice
7 oz Fresh Zucchini Noodles
Salt and pepper to taste
¼ cup Shaved Asiago
In a small or medium skillet, heat Roasted Garlic Olive Oil. Add Pine Nuts, Sun dried tomatoes, Roasted Garlic Cloves, Roasted cremini mushrooms, and Charred Broccolini to pan. Toss everything in the hot garlic oil and allow pan to get sizzling hot.
Once pan is piping hot, deglaze with 2 oz of white wine and appx 1 oz of lemon juice. Toss veggies again and let sauce lightly reduce.
Add in 7 oz of fresh Zucchini noodle, lightly toss, and remove from the heat. *Don’t worry if the noodles don’t look completely done. The Zucchini noodles will continue to cook with the heat of the veggies.
Remove with tongs and place on a large pasta bowl in a heap in the center. Add Shaved Asiago to the top of the dish.
Roasted Garlic Olive Oil
2 Cups Extra Virgin Olive Oil
½ Cup of Garlic
2 Tsp of Kosher salt
Pour 2 Cups Olive oil in small saucepan. Add Salt and Garlic to Oil. Cover in foil and place in a 350 Degree oven for 2 hours. Cool oil, and then transfer to a holding receptacle. Cover, Label and Date. Reserve roasted Garlic cloves for use later.
1 lb of Cremini Mushrooms quartered or Halved
3 tbs Roasted Garlic Olive Oil
1 tsp Salt
1tsp Ground pepper
1 tsp fresh chopped Parsley
1 tbs Minced Garlic
1 tsp Finely chopped Rosemary
1 tsp finely chopped Thyme
1/4 cup white wine
Cut the Cremini Mushrooms in Quarters or halves, depending on the size. Toss cut Mushrooms in a large mixing bowl with Garlic Olive oil, Salt, pepper, garlic, and fresh herbs. Transfer Mushrooms to a roasting pan, drizzle with white wine and roast in the pizza oven uncovered for about 20 minutes. Cool mushrooms, transfer to a holding receptacle, label and date.
Wash Broccolini and remove rubber bands. Toss in Roasted garlic olive oil, salt and pepper. Transfer to baking tray and lightly char in a 450-degree oven. Remove, cool, and keep whole. Lightly Chop for the dish.