2 medium sized zucchini, cut in 1/4 inch slices
1.5 medium sized summer squash, cut in 1/4 inch slices
Fresh basil chiffonade ( I chopped and my little helper added it to the pasta. I didn't measure, but you can add as much or little as you like. We used about 6, 1-year-old-sized handfulls. How's that for a measurement?)
1 cup dittalini pasta
Fresh ground pepper
Freshly grated parm. cheese (I used about 1 cup, give or take)
Saute zucchini and squash in olive oil over med. heat for about 10-12 minutes, shake the pan occasionally so both sides brown. Add salt and pepper to taste.
Cook pasta for 9 minutes in salted boiling water, drain.
Toss pasta, handful of basil, parm. cheese together with a little extra olive oil. Top with a little extra basil and cheese and presto you have lunch. (or dinner, or a snack, whatever you like)
Friday, May 7, 2010
Ever need a break from grilled cheese & cold cuts for lunch? I do. Today I cleaned out some veggies from the fridge and Zucchini Dittalini was born. It was yummy, fast, and easy-peasy, so I thought I'd share. If you are feeling wild & crazy, you could also saute a little onion and garlic along with the veggies.