Tag Archives: Pasta

Summer Zucchini Linguine

This might be the easiest dinner I’ve ever thrown together so it’s definitely going to be a staple even though I pretend to swear off carbs Monday through Friday. To lessen my guilt, I go for whole wheat linguine although I’m guessing I’m effed regardless.

Photos via me

Recipe adapted from Sarah Raven’s Fresh from the Garden

2 large zucchini or other summer squash, coarsely grated
2 cloves of garlic
Red pepper flakes (however spicy you like it)
2 tablespoons olive oil
Small pat of butter
Freshly grated Parmesan cheese
Salt and pepper to taste
Any kind of pasta you desire

Place grated zucchini and a pinch of salt in colander and let it hang out while you make the pasta. Heat oil in large pan. Add garlic and red pepper flakes and cook until aromatic (couple of minutes). Add pasta, zucchini, butter, cheese, salt and pepper. Mix well and eat, preferably outdoors with wine.

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Asparagus, Snap Pea and Avocado Pasta

Thank you all for confirming my doubts about the bubble chandelier yesterday. I won’t throw it away, but there aren’t many other places to hang it in our tiny townhouse. In the meantime, I’m on the hunt for an alternative light fixture and may have to buy a temporary, cheapy version until I find something I really love, which could take decades with my schizophrenia.  

 Now let’s talk about food…Here’s an easy peasy summer pasta dish I threw together recently. I adapted the recipe from Martha and made it a tad healthier — substituted butter with extra virgin olive oil and used whole wheat pasta. Then I drank a lot of wine to make up for the calories lost.

Recipe:
1 lb asparagus, ends trimmed and cut into 2-inch lengths
1 lb snap peas, strings removed
whole what pasta
2 tblsp extra virgin olive oil
2 cloves garlic, minced
1 rip avocado, pitted, peeled and cut into chunks
1/2 cup chopped fresh mint, parsley or basil
1/2 cup shredded parmesan or pecorino cheese

Cook asparagus in large pot of salted boiling water until bright green (about 2 min.), add snap peas and cook additional 30 seconds. Scoop out veggies and transfer to bowl.

Return water to boil, add pasta and cook until al dente. Drain, reserving 1 cup pasta water.

In pasta pot, heat olive oil, add asparagus, snap peas and garlic. Season with salt and pepper. Cook until vegetables are crisp-tender (about 2 minutes). Add cooked pasta, avocado, herbs, cheese and reserved pasta water. Toss to combine. Serve with extra cheese if you so choose.

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All American

My weekend was extraordinarily wholesome. Fresh pasta, smoked gruyere and an early bedtime on Friday night (the Husband participated in his first cycling race at the crack of dawn on Saturday so carbs and sleep were essential). 

Converse sneakers, a bar and grill and a baseball game on Saturday.

And a trip to Ace Hardware on Sunday followed by an attempt  to make the bubble chandelier. I even laid out all the materials and tried to hype myself up with a glass of wine, but then I got distracted so there was little progress. In all honestly, the Husband really wasn’t in the mood for a DIY lighting project so we compromised. I attended a sporting event for his sake and he doesn’t have to make the chandelier until next weekend. See, I’m a selfless wife.


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