Springtime PastaPosted: April 30, 2011
This super easy springtime pasta came together the other night when we needed a quick dinner. While a large pot of salted water got to boiling, I chopped 2 zucchinis and tossed them with the juice of one lemon (first zest!), a drizzle of olive oil, a few cloves of minced garlic, salt, pepper and red pepper flakes and popped them in an oven at 425F for 15 minutes. While the zucchini was quickly roasting, I cooked pasta until al dente, tossed with the zest of one lemon and many grates of Parmesan cheese, a bit of salt and lots of fresh pepper. I combined the squash with the pasta tasted it and added more lemon juice and olive oil and a lot of chopped parsley and VOILA! Delicious.
Readers, do you find my recent tossed-together recipe posts more difficult to read than a standard recipe – you know with ingredients and steps and whatnot? Let me know in the comments and I’ll go back to writing most of the recipe posts in a more standardized fashion!