Occasionally, chocolate-centered dinners become necessary (break-ups, hormonal surges, very young dinner companions, etc.). This recipe sort of blurs the line between dinner and dessert without being nutritionally shady.
Zucchini is a great source of folate, potassium, and (if you don’t peel it) beta carotene. Organic is a much, much better choice when you’re not peeling your zucchini, for obvious reasons--- so get it if you can.
Now you have leftover hazelnuts, so maybe you'll want to make a hazelnut version with the Toasted Almond Milk recipe. Just sub in hazelnuts for the almonds, or be exotic and use a mixture.
Prep Time: 7 Minutes Cooking Time: 20 Minutes Yield: 4 Servings Ingredients: ½ Pound Whole Wheat Penne Pasta 3 Tbsp Olive Oil 2 Medium Yellow Onions, chopped 4 Zucchini, washed and chopped (but not peeled) 2 Tbsp Unsweetened Cocoa Powder 1 Tbsp (or less) of Honey, Agave or Maple Syrup (or a small amount of Stevia-- sweetness varies on it, so add a little at a time) ¾ Cup Hazelnuts, roughly chopped Sea Salt (and Pepper if you get the urge), to taste Heat enough water for pasta in a large pot. Bring to a boil, season with salt, add a dash of olive oil and drop in pasta. Cook until tender. Meanwhile, heat olive oil over medium heat and sauté onions for 5 minutes, or until translucent. Add zucchini and simmer for 10 minutes, or until zucchini is soft. Turn off heat and stir in cocoa, honey and hazelnuts. Stir in cooked pasta, season with sea salt (be generous) and serve. It shouldn't be too dry, but if it is-- toss another splash of olive oil in.