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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pasta Gigootsa Recipe

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This recipe for Pasta Gigootsa is from The Bille DiTullio Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 zucchini cut into bite-size pieces
1 medium onion (chopped)
1 peeled potato cut into bite-size pieces
one 6-8 oz. block of Cracker Barrel cheese cut into bite-size pieces
2 cups elbow macaroni
ground pepper for flavor
Directions:
Directions:
In a large pot heat vegetable or olive oil and add the cubed zucchini and chopped onion. Over medium heat stir the mixture constantly until it becomes limp. Add the potato. Add enough water to the mixture to cover about an inch or two. Cover and cook about twenty minutes, stirring occasionally. Add the elbow macaroni and cook another ten minutes, stirring occasionally. Remove from the heat and stir in the cubed Cracker Barrel cheese. Cover and let set 5-10 minutes before serving.

mmmmmmm-good!
Personal Notes:
Personal Notes:
another Aunty Nancy recipe that she probably learned from Nonnie and the Pietrowski's were the beneficiaries of. Cousin Jean Ball makes a fine batch of pasta gigootsa in her own right.

 

 

 

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