Friday, August 21, 2009

spaghetti with zucchini and parm

We have a good deal of zucchini in our garden right now. Also, I'm pregnant and have an aversion to almost everything. This lil' concoction, however, I came up with one night and have craved it several times since. I love it. Somehow it just hits the spot.

It's very, very simple and super flexible. I'm not even going to attempt to put quantities in the recipe, since really truly you can throw in as much or as little of all of it. I honestly don't think you can go wrong. Try it. Like it. Crave it.

RECIPE: Spaghetti with Zucchini and Parm

spaghetti noodles
olive oil
zucchini, seeded and chopped/diced
onion, diced
garlic (okay- quantity: I do only 1-2 cloves, grated/minced)
parmesan cheese (fresh, shredded)

Cook spaghetti according to package directions. Meanwhile, saute the zucchini, onion and garlic in olive oil. Salt and pepper to taste. When all of it's done (spaghetti al dente, or to your prefered done-ness... zucchini and onion soft and cooked through), drain the pasta and toss it all together. Add parmesan cheese and toss to coat lightly {don't go too heavy on the cheese or you'll only taste parmesan}. Serve warm. Mmm... enjoy!

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