Saturday, June 20, 2009
Sunday, June 14, 2009
As temperatures heat up, C and I look to lighter dinner dishes -- luckily the veggies of summer are here.
I recently found there is a farm stand on my way home from the gym, and now I'm absolutely addicted. I just love the way you never know what they will have that day, and the challenge of coming up with a meal from whatever looks and smells best.
Here's the latest - pasta with zucchini and tomato.
While you wait for your pasta water come to a boil...
Roughly cut a few tomatoes and put them over medium heat with some olive oil, a few cloves of minced garlic, and some fresh basil and oregano. Here'a what it looks like after it's had some time to break down:
While the tomatoes cook, prepare the zucchini. I used a mandoline slicer and julienned into spaghetti shaped pieces.
Throw in your pasta and cook until al dente. Right before you drain, pull out a cup of pasta water and add to your pan of tomatoes. Add drained pasta and zucchini shreds to the tomatoes and mix over low heat until well combined. Salt/Pepper to taste. Serve with grated Pecorino Romano cheese.