Ginger, Zucchini & Leek Pasta

Ingredients

• 2 tablespoons olive oil

• 1 shallot diced

• 4 cloves of garlic, minced

• 1 seranno chili, diced

• 1 inch of ginger, minced

• 2 tablespoons red pepper

• 2 leeks, the tops taken off and sliced into thin pieces

• 2 zucchini, diced

• 1/2 cup white wine

• Zest of 2 lemons

• 1/4 cup chives, minced

• Juice of 2 lemons

• Salt and pepper to taste

• 8 basil leaves, sliced

• 1 Ib of pasta

Preparation

1. In the large pan add 2 tablespoons of olive oil and heat. Add in the diced shallot and cook over medium until the shallot is beginning to be translucent on the edges. Add in the 4 cloves of diced garlic, 1 diced seranno chili, 1 inch of minced ginger, 2 tablespoons red pepper, and cook for 2 minutes until it starts to brown.

2. Add in the 2 sliced leeks and sauté for 4 minutes.

3. Add in the 2 zucchini and cook until they sweat out water and start to brown. Poor 1/2 cup white wine into the sauce and cook until the wine looses its alcoholic nose (about 3 minutes).

4. Remove from heat, and then add in the juice of 2 lemons, the zest of two lemons, and 1/4 cup of minced chives.

5. Meanwhile, bring a large pot filled 2/3 full of water to a boil. Salt heavily and add the pasta of your choice. Cook until al dente (following the instructions on your pasta). Strain and add to the sauce.

6. Stir together the sauce and pasta. Plate the pasta and serve with fresh parmesan.

Notes

• Servings: ~ 4 people