Aired August 27, 2007
1/4 cup extra-virgin olive oil (EVOO)
2 large cloves garlic, grated or finely chopped
2 shallots, thinly sliced
2 carrots, grated
1 medium zucchini, sliced into matchsticks or grated
Salt and pepper
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 tablespoons butter, cut into small pieces
2 tablespoons (4-5 stems) fresh thyme, chopped
A handful of flat leaf parsley, finely chopped
A handful of fresh mint leaves, finely chopped
1 small head radicchio, cored and shredded
1 pound spaghetti
Heat a large pot of water for pasta to rolling boil then salt liberally and drop spaghetti to cook to al dente.
While the water comes to a boil and pasta cooks, place a large skillet over medium heat with the EVOO. When oil is hot, add the garlic, shallots, carrots and zucchini. Season the vegetables with salt and pepper and cook 10 minutes.
Add the zest and juice of orange and lemon to the pan and heat through.
Add the butter and melt into the sauce then turn off heat.
Drain spaghetti and add to the skillet. Add herbs to pasta and toss the spaghetti to combine with veggies and absorb sauce 1 minute.
Serve pasta in shallow bowls with shredded radicchio on top as a spicy garnish.