Saturday, August 18, 2012

Zucchini For Dinner

Squash, squash everywhere. In the garden and in our pasta. Tonight was a super easy sauté of sliced light green and yellow zephyr and cocozelle striped zucchini with garlic, chile peppers and thin slices of Calabrese salami. I mixed the cooked squash into the drained pasta along with a handful of parmesan cheese and a splash of pasta cooking water. After a couple turns in a warm pot James had a light cheese sauce flavored with vegetables from our busy garden.

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