What’s for dinner Rachel Ray: Gazpacho Pasta

rachel ray

Gazpacho Pasta

Okay so throw out your sales flyers this week (you do not need them anyway since we tell you what to buy on our site and save 50% or more)

Why, you ask? Well most of you have these ingredients growing in your garden if not find a farmer’s market. Renae is the gardener in this partnership and I know she has a lot of these wonderful veggies growing so I am happy to pair this recipe with her garden’s bounty.

Here is Rachel Cooking it for you

2 pints grape tomatoes

  • 2 medium zucchini, cut into small cubes

  • 4 tablespoons extra virgin olive oil (EVOO), divided

  • Salt and freshly ground black pepper

  • 1 pound penne, regular or whole wheat

  • 3-4 stalks celery from the heart, roughly chopped

  • 1 cup flat-leaf parsley leaves (two large handfuls)

  • 1/4 cup cilantro leaves (a small handful)

  • 1/2 cup almonds, toasted

  • Zest and juice of 1 lime

  • 1 clove garlic

  • 2-3 Piquillo or roasted red peppers, chopped

  • A few dashes of hot sauce

  • 1 chunk Manchego cheese, for garnish (optional)

  • 3-4 scallions, finely chopped, for garnish (optional)

Pre-heat the oven to 400ºF and place a large pot of water over high heat to bring to a boil.

Scatter the tomatoes and zucchini onto a baking sheet and drizzle them with about 2 tablespoons EVOO and some salt and pepper. Toss them in the oven and roast until the tomatoes have burst and the zucchini is tender, about 20 minutes.

When the water is boiling, add some salt and drop in the penne. Cook until al dente, according to the package directions. Before draining the pasta, reserve a mugful of starchy cooking water. Drain the pasta thoroughly, then return it to the pot it was cooked in.

While the pasta and veggies are working, toss the celery, parsley, cilantro, almonds, zest and juice of the lime and garlic into the bowl of a food processor or blender. Pulse everything together until chopped, then stream in the remaining EVOO while the machine is running until it forms a nice pesto. Reserve.

Once the pasta and veggies are ready, add the roasted veggies to the pot with the cooked pasta along with the pesto. Throw in the chopped peppers and a few dashes of hot sauce and give everything a good toss to evenly coat.

Turn the pasta out into a serving dish and garnish with shaved slices of Manchego cheese and/or scallions, if you like.

For those of us who can’t grow anything, no matter how hard we try, here is another recipe from Rachel Ray

This one is for me. Problem: one four year old who will not eat meat. I am going to attempt this recipe because he loves everything but the chicken. Wish me luck!

Pretzel encrusted Chicken with zucchini and spicy cheddar cheese -mustard dipping sauce

See Julianna Moore Cook this with Rachel


  • 1 bag of salted pretzels, any shape

  • 3 sprigs of fresh thyme, leaves removed

  • Salt and freshly ground black pepper

  • 2 eggs

  • 2 small, boneless, skinless chicken breasts, cut into strips 1/2-inch thick

  • 2 medium to large zucchini, cut in quarters lengthwise then into strips 3 to 4 inches long

  • 1/4 cup extra-virgin olive oil (EVOO) (eyeball it)

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 2 cups milk

  • 3/4 pound (about 2 1/2 cups) sharp yellow cheddar cheese, shredded

  • 2 heaping tablespoons spicy brown mustard, such as Gulden’s

  • 3 large carrots, peeled and cut into 3 to 4-inch sticks

  • 3 celery stalks, cut into 3 to 4-inch sticks

  • 2 large sour dill pickles


Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some pepper, and mix to combine. Crack and beat

2 eggs in a second shallow dish with a splash of water.


Coat the chicken breast and zucchini strips in the ground pretzels, then in egg, then in the pretzels again.

Preheat a large skillet with the EVOO, enough to go 1/4 inch up the sides of the skille t. Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until cutlets’ juices run clear and the breading is evenly browned. Transfer the finished chicken strips to the oven to keep warm. Repeat the same process with the zucchini.

While the zucchini is frying, heat a medium saucepot over medium heat, melt butter an


d add the flour. Cook flour and butter for 1 minute then whisk in the milk. When the milk comes to a bubble, stir in cheese and mustard with a wooden spoon. Season with salt and freshly ground black pepper, and remove from heat.

Transfer the fried pretzel-crusted chicken and zucchini pieces to a serving plate. Serve the mustard-cheddar sauce, carrot and celery sticks, and pickle spears alongside.

Thanks Rachel Ray. We love you!!!


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