If I haven't expressed it yet on this blog, it is very important to know that my favorite vegetable is Zucchini. I think it's the best, and I love coming up with different ways to make it. When I went to the farmers market on Thursday, almost every vendor had a sign up saying, "last zucchini of the season!" and so of course, I had to get some.
I also attempted to make my own pasta. My roommate and I went to a Culinary Club cooking lesson on Tuesday, where we learned how to make ravioli, and making the dough looked so easy so I thought I could pull it off myself! It wasn't terrible, but since I don't have a rolling pin, the spaghetti pieces were a bit too thick and lumpy. I will hold off the recipe for that pasta until I perfect it!
What You Need
Spaghetti of choice
1 zucchini
1/2 onion
salt & pepper & olive oil & parmesan to taste
How to Make It
Cook pasta as normal. In a large pan, saute chopped onions. While the onions are cooking, cut zucchini into long thin strands, and when the onions are almost cooked, add the zucchini to the pan. Cook until the zucchini softens, and is spaghetti-like. When both the pasta and vegetables are done, mix them together in a bowl, and sprinkle with salt/pepper/olive oil/parmesan.
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