Pasta ala #TheChew

Have you seen 
the new TV sensation, 
The Chew?


My book, THE LONG QUICHE GOODBYE, and a few other culinary mysteries were mentioned, and suddenly I had emails and Facebook posts from friends saying, "Did I see it?" Well, I didn't, but I was able to catch a repeat, and I was thrilled.

Now...if only they would invite me to be on the show. I live in Los Angeles. I could be there in a heartbeat. Flights go hourly to New York. :)

Clinton, Daphne, Mario, Michael, & Carla

I've watched a few episodes since then. I don't watch much daytime television because I'm writing all the time.  Allllll the time. But I tuned in the other day for the first episode of the new season. They talked about their summer vacations. It was so cute. Like they were all coming back to school.  I hope they won't mind, but I snapped a picture from their website of them so you can see their faces.

Anyway,  Clinton Kelly, an effervescent host, shared a recipe he had eaten in Napa. It looked so fabulous that I had to try it. Fresh vegetables, pasta, wine, butter. What's not to like?

Now, Clinton didn't give specifics regarding the portions (other than the butter), but I'm pretty good at eyeballing a TV chef's ingredients.

This is what I came up with, (GLUTEN-FREE because as many of you know, I need to eat gluten-free), and it was delicious. The nutmeg adds just the right touch. The fresh ricotta...divine. Clinton said that he likes a meal that makes him feel like he really had a "meal" and didn't skimp. This is one. Perfect for lunch or dinner.

Enjoy!

From The Chew

Pasta ala Clinton Kelly after he visited Napa

Gluten-free version ala Daryl Wood Gerber

Ingredients:

1-2  tablespoons olive oil

1 clove garlic, crushed

2 shallots, peeled and diced

2 tsp. salt

1 zucchini, diced

1 yellow squash, diced

10-20 baby tomatoes, sliced

½ cup white wine (I used Leitz 2009 Riesling)

1 cube butter

1 fresh tarragon leaf (I used 1 teaspoon dried sage)

1 cup fresh ricotta

nutmeg

2 cups cooked pasta (1/2 cup per serving)

*Clinton used fresh parapdelle – I used gluten-free linguini from Bionature!!

Directions:

Heat oil in a sauté pan. Add the garlic. Do not cook too hot. You don’t want to scorch the garlic or it will turn bitter. Add the shallots, salt. Stir about 1 minute. Add the zucchini, yellow squash, and tomatoes. Stir about 1 minute.

Deglaze the pan with the white wine. It simmers beautifully. Add the butter. Don’t skimp. The liquid will soak into the pasta. Crush and add the tarragon. (I used sage because I didn’t have fresh tarragon. I forgot. The sage was scrumptious!). Stir for about 2-4 minutes.

Set 4 plates with the cooked and drained pasta. Top each with a quarter of the cooked veggies. Top with a healthy portion of ricotta. (About ¼ cup).  Dust with nutmeg.  Serve.

So simple, so delish!  And this version, gluten-free!

PS  The pasta I use and will promote forever is Bionature gluten-free pasta.  [Made in Italy.] 

It is the most delicious pasta on the market. I've had fresh at a few dedicated gluten-free restaurants, and only one in New York, Bistango, has made a pasta better, in my humble opinion. 

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The 4th in A Cheese Shop Mystery series: 

TO BRIE OR NOT TO BRIE.  

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DARYL WOOD GERBER... 
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LAST BUT NOT LEAST...okay, maybe least...:)

I'm pleased to announce that my short story, PALACE ON THE LAKE, 
in Fish Tales: A Guppy Anthology has been nominated for both
the Anthony Award and Macavity Award. 

Go Sisters in Crime Guppies! 

Without the Guppies, my career would not be on the right track.
The group support is invaluable!

You can read PALACE ON THE LAKE by clicking on the title above. :)

Say cheese!

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