Parsha Inspired Menus - Naso

We've been reading Naso during the week and at Shabbat mincha for 2 weeks since last week Shavuot's Torah reading filled the Shabbat morning slot. Good thing it's such a long parsha that there's still more to find in it for Parsha Inspired Menus two weeks in a row! In fact, it's a really long parsha. The longest single parsha in the whole Torah. As I mentioned last week, a good chunk of the 176 lines is the repetition of the gifts from the tribal leaders. While I was thinking about how long it was, I wanted to call attention to this special feature with something long. I considered long beans or other long foods like asparagus, but ultimately decided to make something that cooks for a LONG time. I always love a good crock pot recipe, especially ones that take very little set-up and still end up with something delicious, and one of my favorites is Za'atar Chicken. (recipe below)

Besides the gifts to the tabernacle, there's a lot of other interesting elements in this parsha - two of which have some focus on hair.:

1) The Sotah (a woman suspected of adultery) undergoes a ritual where the priest publicly uncovers or dishevels her hair as a sign of disgrace

2) The laws of the Nazarite - a person who took an oath [1] to refrain from wine and other intoxicants, including anything made from grapes; [2] not to have his hair cut; and [3] not to allow himself to be defiled by contact with the dead

So, with hair in mind, I wanted to make something that used hair-like foods. I found a recipe that

combined angel HAIR pasta with zucchini noodles (a thicker, curlier "hair.")

Angel Hair and Zucchini "Aglio e Olio"

Ingredients

• 8 oz. angel hair pasta (capellini)

• 2-3 large zucchini, spiralized into thin noodles

• 1/3 cup high-quality extra virgin olive oil

• 4-5 cloves garlic, thinly sliced

• 1/4 tsp. red pepper flakes (adjust to taste)

• 1/2 cup cherry or grape tomatoes, halved (optional)

• 1/4 cup fresh basil or parsley, chopped

• To taste: Salt and black pepper

Instructions

1. Prep the Zoodles: Spiralize the zucchini. Toss the ribbons with a pinch of salt in a colander and let them drain for 15 minutes. Gently squeeze out the excess moisture with a paper towel—this prevents a watery sauce.

2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the angel hair for about 4 minutes (slightly firmer than al dente, as it will finish cooking in the sauce). Reserve 1/2 cup of pasta water before draining, then drain.

3. Make the Olio: While the pasta boils, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes, cooking slowly for 1-2 minutes until fragrant. Be careful not to let the garlic burn. Add the tomatoes if using.

4. Combine: Toss the spiralized zucchini into the skillet with the oil and garlic. Sauté for about 2 minutes until slightly softened but still crisp. Add the drained angel hair pasta directly to the skillet.

5. Toss and Serve: Pour in a splash of the reserved pasta water. Toss everything together continuously for 1-2 minutes until the pasta is fully coated and glossy. Remove from heat, stir in fresh basil/parsley, and season with salt and pepper.

Shabbat Shalom & B'Tayavon!

Za'atar Chicken