You Hungry??

If you have a garden, chances are, you have about 30 pounds of home-grown zucchini sitting on

your kitchen table right now. My job today is to relieve you of at least 2 of those pounds. The rest will be committed to loaves of zucchini bread (with the majority being ditched on your neighbors’ doorsteps).

Before I lived in Italy, the only pasta I knew was spaghetti with meatballs. Life in the Mediterranean will change things for you because I am now well-versed in all sorts of pasta and sauce combos, with this one below being one of my VERY FAVORITES EVER!! (as an

absolute plus: the vegetables are also almost indistinguishable to your kids, so if you have trouble getting them to dig in to a plate of veggies, this dish is perfect and oh-so-tasty).

I agree that it sounds strange at first. But, if you are like my friend Sophia (and you probably wish you were), I guarantee you will make this meal more than once this week. So, buckle up and get a-cookin’!

Pasta with Zucchini and Carrots

In a medium frying pan, simmer:

2-3 small cloves of minced garlic

Shred/Grate: (you can also chop finely to give your dish more texture)1

Tb. extra virgin olive oil

2-3 small zucchini

1-2 medium carrots

Add shredded vegetables to pan with:

½ tsp salt

1 tsp parsley

1 tsp basil

1 vegetable/chicken bouillon cube crushed (or dissolved in water)

½ cup water

Let the sauce simmer until the water is almost gone. Add to your favorite pasta (sho

rt pasta, like fusilli, works best since it tends to catch the little bits of sauce in its ridges). Sprinkle grated parmesan cheese on top and then squeal with delight as you eat to your heart’s content.

Makes about 1 ½ cups of sauce—good for 2-4 servings of pasta

Buon Appetito!


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