Zucchini Fusilli

6 servings - Prep time : 20 minutes - Cook time : 20 minutes

Ingredients:
2 lbs zucchini
2 garlic cloves
12 large basil leaves
1/3 cup pine nuts
1 Tbsp olive oil, divided
1/2 tsp + 1 Tbsp salt, divided
3/4 lb fusilli
1 cup fresh finely shredded parmesan cheese (about 2 oz.), divided
2 Tbsp butter, divided (optional)

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• Bring a large pot of water to boil.
• Trim and discard ends of zucchini. Cut each zucchini into 3- to 4-in. lengths; cut each length into 1/4- to 1/2-in.-thick matchsticks and set aside.
• Chop garlic and set aside.
• Cut basil leaves into thin ribbons and set aside.
• In a large frying pan over medium heat, toast pine nuts, stirring, until golden, about 2 minutes. Transfer to a small bowl and set aside.
• In the same pan, melt 1 tbsp. butter with 2 tsp. olive oil. Increase heat to high and add half of the zucchini and 1/4 tsp. salt. Cook zucchini, stirring frequently, until soft and browned, about 5 minutes. Transfer zucchini to a plate with a slotted spoon, leaving as much of the butter and oil in the pan as possible. Repeat with remaining zucchini and 1/4 tsp. salt. Remove frying pan from heat and reserve.
• Add remaining 1 tbsp. salt and fusilli to boiling water and cook until pasta is tender to the bite, 5 to 10 minutes. Drain and transfer to a large bowl.
• Meanwhile, heat reserved frying pan over medium-high heat, add remaining 1 tsp. olive oil and the chopped garlic, and cook until fragrant but not browned, about 1 minute. Add reserved zucchini and pine nuts. Cook, stirring, until well combined.
• Add zucchini mixture and reserved basil to cooked fusilli and toss to combine. Add 1/2 cup parmesan and remaining 1 tbsp. butter. Toss until butter melts and everything is well combined.
• Divide among 6 plates or pasta bowls. Sprinkle with remaining 1/2 cup parmesan and serve immediately.

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From myrecipes.com

Pho

6 Servings : - Prep time : 30 - Cook time : 1 hour

Broth Ingredients :
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 fresh ginger, 1/4-inch-thick coins
1 Tbs brown sugar
1 Tbs rice wine vinegar
1 tsp ground black pepper
2 cinnamon sticks
2 star anise
5–6 fresh basil stems, leaves reserved for soup
5–6 cilantro stems, leaves reserved for soup

Pho Ingredients :
1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges

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• Make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
• Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls.
• Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

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From www.vegetariantimes.com

Super Simple Chocolate Mousse

6 servings - Prep : 20 minutes - Fridge : 3 hours

Ingredients:
200g baking chocolate
6 eggs
salt

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• Carefully melt the chocolate on low heat in a sauce pan. Let it cool down.
• Separate the egg yolks and egg whites.
• Add salt to the egg whites and whip them up until stiff.
• Pour the cooled melted chocolate in egg yolks.
• Fold 1/3 of the egg whites in the chocolate mixture with a spatula. Fold in the rest of the egg whites.
• Cover and chill in the fridge for 3 hours minimum

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From  Nestle Chocolate packaging, Laure and l'Ile de Re!