Rutabaga “pasta” with fresh mozzarella, lemon zest and basil

This dish is part of my “Hotel Room Dishes” series. It’s a simple and delicious dish made in my hotel room just with the use of a microwave, a bowl and a knife. The rutabaga noodles can definitely satisfy a pasta craving if you don’t want or can’t boil pasta and the other ingredients provide creaminess and freshness for a super satisfy dish!

INGREDIENTS

Yield: 1 person
• 8oz = 225g = 1 package Rutabaga noodles
• 3.5oz = 100g = ½ Fresh buffalo mozzarella (or any fresh mozzarella)
• Zest of one lemon
• Fresh basil (about 3-4 leafs)
• Extra virgin olive oil
• Maldon salt (or any salt you like)
• Black pepper

Heat the noodles in the microwave just for about 1.5-2 minutes. I like to separate a little bit of the veggie noodles on the side however and add them later because I like the crunchiness it gives to the dish. Know that different veggie noodles usually cook faster than rutabaga spaghetti so you might have to adjust the time if you use a different ingredient.
Cut the mozzarella portion in half (so a quarter of the whole ball or ovoline) and chop into medium pieces.
In a different bowl, combine half the amount of mozzarella, half the lemon zest, about ½ tsp of Maldon salt (or ¼ of Kosher salt), black pepper to taste and about two tablespoons of evoo.
Microwave for about 30-45 minutes or until the mozzarella melts and the water comes out.
Add the microwaved and separated noodles to the bowl with the mozzarella and give it a quick mix. Add the separated mozzarella and lemon zest.
Cover with a lid or plastic wrap and let it stand for about a minute.
Remove the lid and give it another toss. Taste for seasoning and to see if you need to reheat maybe for another 30 to 45 seconds.

Serve with fresh chopped basil and another drizzle of evoo. Enjoy!

Rutabaga “pasta” with fresh mozzarella, lemon zest and basil

INGREDIENTS

PROCEDURE

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