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Ribbons with Sweet Onions, Zucchini and Spinach by Debra Daniels-Zeller

Serves 4

2 tablespoons extra virgin olive oil or safflower oil
2 sweet onions, diced
1 fresh jalapeño, seeded and minced
3 or 4 cloves garlic, pressed
1 medium zucchini, sliced 1/2 inch thick
1/2 cup chopped marinated sun-dried tomatoes
1 tablespoon each: chopped fresh basil and marjoram (or 1 teaspoon dried)
2 cups baby spinach
1/2 teaspoon salt
2 cups uncooked ribbon noodles
Freshly grated Romano or Parmesan cheese

Heat a heavy skillet over medium heat. Add the oil, onions*, jalapeño and garlic. Stir, cover, reduce the heat and sweat the onions until soft.

Add the zucchini, sun-dried tomatoes, basil, marjoram and spinach. Cover and cook until the zucchini and spinach are done, about 15 minutes. Stir in the salt.

While the vegetables cook, cook the pasta in a large pot of boiling salted water until consistency is al dente. Drain and combine with the vegetables in a serving bowl. Garnish with cheese.

*For extra flavor, try grilling the onions and zucchini for this recipe. Cut the vegetables into large pieces for the grill and then roughly chop them afterward.

Recipe from The Northwest Vegetarian Cookbook: 200 Recipes that Celebrate the Flavors of Oregon and Washington by Debra Daniels-Zeller (copyright Timber Press, 2010). www.timberpress.com

Edmonds resident Debra Daniels-Zeller was lured to Washington by the berries and has been teaching seasonally inspired vegetarian cooking classes in Seattle since 1990. An avid farmers market shopper, Debra writes about local foods on her blog, foodconnection.blogspot.com, and develops recipes that celebrate the flavors of Washington and Oregon. Her new book, The Northwest Vegetarian Cookbook, includes thought-provoking essays that introduce us to local farmers and show exactly why eating locally grown produce is good for our health and our beautiful region.

©Copyright 2010, Caliope Publishing Company