Monday, November 23, 2015

Fumbling Toward Culinary Talent: Angel Hair con Zucchini

I had an extra zucchini from when I made the vegetable stew, so I decided to use it and follow the principle of KISS: Keep It Simple Stupid.

What follows is basic dinner you can whip up in about ten to fifteen minutes. 

1 medium zucchini, cut into medium-size half moons
1/4 cup of finely chopped yellow onion
1 garlic clove, chopped into big chunks
A couple of fistfuls of angel hair pasta (I used leftover pasta)
2-3 tablespoons of olive oil
1 tablespoon of butter
Healthy smudge of Italian seasoning - I used Penzey's Tuscan Sunset
Salt and pepper to taste
2-3 small lemon wedges

Heat the olive oil in a sauté pan over medium heat. First, put in the onions, sweat those for about five minutes, add in the garlic for a minute, and dump in the zucchini. Cook until the zucchini is fork-tender. Reduce the heat to medium-low and add in the butter until it melts. Add the pasta and mix thoroughly with tongs, so the pasta sops up the olive oil and butter mixture. Move it to a plate or bowl, top with Parmesan, and then squeeze the lemon wedges on top. 

Eat and later take a nap. 

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