Serves a Crowd

Zucchini and Green Coriander Pasta

by:
June 29, 2010
4
3 Ratings
Zucchini and Green Coriander Pasta
  • Serves 4-8
Author Notes

Green coriander is the seed of the cilantro plant before it dries, turns brown and becomes just plain coriander. I started using it a few years ago after reading somewhere the Shakers were big on it. I really liked it from the get go because I think it is a burst of sunshine on the palate. It is a real nice mix between cilantro and coriander. If you can't find it don't fret the pasta is still great either way. - thirschfeld —thirschfeld

Test Kitchen Notes

This is a fine dish. The cottage cheese picks up a heartier texture with the heat, the shallots provide a sweet balance, and the squash gives it a healthful glow. But I disagree with thirschfeld’s assertion that this recipe can be served without green coriander—happening upon one of these little wonders in a mouthful of pasta is like having an earthy, limey Pop-rock explosion on your tongue. - cheese1227 —The Editors

What You'll Need
Ingredients
  • 1 pound spaghetti
  • 1 cup cooked chicken meat, shredded, preferably a mix of thigh and breast
  • 3 cups zucchini, small dice
  • 1/2 cup shallots, julienned
  • 8 ounces small curd cottage cheese
  • 2 tablespoons cilantro, minced
  • 1 tablespoon green coriander
  • 1 tablespoon unsalted butter
  • kosher salt and fresh ground black pepper
Directions
  1. Bring a large pot of salted water to a boil.
  2. Place a 12 inch saute pan over high heat. Add the pasta to the boiling water pot and cook it according to the directions on the box. About 10 minutes.
  3. Add the butter to the saute pan. Add the shallot and zucchini. The zucchini should just start to caramelize. Season with salt and pepper.
  4. Add the chicken and a 1/4 cup of the pasta water.
  5. When the pasta is finished cooking, drain it and put it back in the pasta pot. Add the cottage cheese, cilantro and the zucchini mix. Toss, taste and season if necessary.
  6. Put it in a big serving bowl and top it with the green coriander, black pepper, and more cilantro. Serve immediately with crusty bread.
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19 Reviews

Babette's S.
Babette's S. July 14, 2022
Love to try this but finding green coriander! Too bad they are not available in brine like capers or green peppercorns. Would definitely keep a jar in pantry for sure!
 
frenchmlle
frenchmlle July 11, 2011
What is green coriander? I live in France and I have a hard enough time just finding fresh coriander; also, I thought cilantro and coriander were the same. Would love to have some enlightenment. Thanks.
 
thirschfeld
thirschfeld July 11, 2011
Coriander is nothing more than the seed of the cilantro plant. So green coriander is the fresh seed that is still green instead of dried coriander which is brown. If I am not mistaken in England and maybe in Europe they call cilantro, coriander.
 
coffeefoodwrite
coffeefoodwrite July 15, 2010
Mmmmm..this looks very good. I like the combination of herbs...
 
cheese1227
cheese1227 July 12, 2010
Hey, after three stops at my CSA farm I finally found the green coriander. On the last trip I had detailed directions on how to locate it seeing as I really didn't quite know what I was looking for. It smells wonderful! I got a boatload, any other suggestions with what to do with it?
 
lastnightsdinner
lastnightsdinner July 9, 2010
Oh YUM. We were able to get green coriander last summer at our local farmers' market - I'll have to keep my eyes peeled to see if we can get it again this year. Another lovely dish from you, sir.
 
ody
ody July 9, 2010
Any suggestions for where to find green coriander? I'm letting one of my cilantro plants flower, but it's taking its sweet time...
 
dymnyno
dymnyno June 29, 2010
I thought that I was the only one that loved cottage cheese so much that I put it on everything......WRONG! thanks for a great recipe ...again...as usual...
 
Lizthechef
Lizthechef June 29, 2010
I have summer PA Dutch recipes that include likewise ingredients, plus fresh dill, served at room temperature...OK, I need a blog, I guess - you are right on, thanks to Chef Tom.
 
thirschfeld
thirschfeld June 30, 2010
You know Lizthechef you just jogged my memory it wasn't Shakers it was the PA Dutch and specifically a piece written by a guy named William Woys Weaver. An amazing gardner, writer and cookbook.
 
thirschfeld
thirschfeld June 30, 2010
Oh and dymnyo I have come back to cottage cheese after a long hiatus.
 
cheese1227
cheese1227 July 9, 2010
thirschfeld, I think it is very fitting, then, that I am testing this recipe in the heart of PA Dutch country in Central PA, isn't it? Does Mr. Weaver give any hints on weather I should seek out a particular type of PA Dutch cottage cheese? Or will cheese from the transplant artisan cheesemaker down the road do?
 
thirschfeld
thirschfeld July 9, 2010
Duh, stupid me, I sent you a message and are you making the cheese? I hope so, I have made cottage cheese twice, once it was great the other time bad. Both times it was the most expensive cottage cheese ever. Luckily we have a local dairy that makes great cheese.
 
Lizthechef
Lizthechef June 29, 2010
Printed out, on the fridge - ready to go - thanks, Chef Tom!
 
Lizthechef
Lizthechef June 29, 2010
This is going to be my go-to summer pasta recipe. I'll bet any summer squash will work - maybe shrimp instead of chicken once in a while...Noodles and cottage cheese are a wonderful old-fashioned combo of flavors. Thumbs up!
 
thirschfeld
thirschfeld June 29, 2010
I am guessing all toss options would be great, especially the shrimp.
 
thirschfeld
thirschfeld June 29, 2010
I am guessing all those options would be great, especially the shrimp.
 
lapadia
lapadia June 29, 2010
This sounds delicious, can't wait for the PacNW zuccnini season to try this and other recipes out here...thanks for sharing this!
 
thirschfeld
thirschfeld June 29, 2010
Thank you. My zucchini and summer squash are just coming in.