Chifferi Pilaf
- Total Time
- 30 minutes
- Rating
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Ingredients
- 1pound zucchini
- 2green tomatoes or 2 to 3 tomatillos, husked
- 4tablespoons butter
- 2garlic cloves, peeled and crushed
- 1pound chifferi or other small ridged pasta, such as pennette
- 3cups chicken broth
- 1cup milk
- Salt and freshly ground black pepper
- 7 to 10tablespoons freshly grated Parmigiano-Reggiano
- 8 to 10fresh basil leaves
Nutritional analysis per serving (6 servings)
495 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 21 grams protein; 885 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Using a mandoline, cut zucchini into julienne. Using a sharp knife, julienne tomatoes or tomatillos. Set aside.
- Step 2
In a large casserole over medium-low heat, melt 2 tablespoons butter, and add garlic. Saute until softened and beginning to brown, about 3 minutes. Add zucchini and tomatoes or tomatillos, and gently toss until warmed through.
- Step 3
Add pasta, chicken broth, milk, and salt and pepper to taste. Stir well, cover and bake 4 minutes. Remove from oven and stir well. Cover pan, return to oven and continue to bake until pasta is al dente, about 5 to 7 minutes.
- Step 4
Remove pan from oven and discard the garlic cloves. Add remaining 2 tablespoons butter, cheese and basil. Pour into a warm bowl, and serve immediately.
Private Notes