Ginger Pasta with Zucchini

Sorry sorry for the lackage of updates! Work has consumed my life but I’ll be better, I promise.  Fear not, many more recipes are on their way.

I missed writing in this little thing even though I’m not sure anyone is reading it. (IS SOMEBODY OUT THERE?)

Well.  Now that I’m done being an insane person, let’s cook, shall we?

I decided to venture again into Alicia Silverstone’s Kind Diet Cookbook, with an easyish recipe to boot.  I love anything ginger or pasta, so… yeah.  This worked out well.

You’ll need:

  • 8 oz. whole wheat penne
  • 2 pinches salt
  • 1/4 block firm tofu, cute into bite-size cubes
  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 1/2 zucchini, thinly sliced
  • soy sauce to taste
  • 1-2 teaspoons of ginger juice (I just grated it super fine and then threw it in there)

Bring a large pot of water with salt to boil.  Cook the pasta until al dente, drain and set aside.

Mash the tofu with a fork in a small bowl and set aside.

Heat the oil in a skillet.  Add the onion and a salt and saute until the onion is translucent, about 4 minutes.  Add the zucchini and saute for 2 to 3 minutes, then add the mashed tofu and soy sauce to the skillet.  Saute for 2 more minutes, then stir in the ginger and pasta.  Toss all together of medium heat until the pasta has been heated through.


My recommendation for this recipe is to go crazy with the soy sauce.  She says “to taste” (whatever that means).  I definitely didn’t put in enough so the pasta was begging for more liquid/flavor.   And the soy sauce complements the ginger really well.  You know what doesn’t? Marinara sauce + Ginger = Not good.  In case you were wondering.



Comments are closed.