Spaghetti With Zucchini And Parmesan.

Things that are not awesome:

Long runs

MAF training

Lack of sleep

Instead of diving into the things that have drained my soul the past couple of weeks, let’s go right to the things that are right with the world.

Things that are awesome:



My Cat (Dorito’s nice too)

Speaking of which, Doritos


More Cheese

Foods Cooked Together Resembling Similar Shapes & Sizes

No, seriously, it just makes sense. For two reasons: A. things have the same cooking time; and 2. they all fit nicely together on your fork or spoon.

Ergo, the following recipe:

Spaghetti with Zucchini & Parmigiano
Serves 2

½ pound spaghetti
1 large or 2 medium zucchini squash, shredded into ribbons
1 lemon, zested
½ cup Parmigiano-Reggiano, shredded
salt & pepper

1. Bring large pot of salted water to a boil; cook pasta to al dente.
2. Meanwhile, heat 1 tablespoon oil to medium high heat; add zucchini; sauté until golden, about 5-7 minutes; season to taste; reserve.
3. Drain pasta to zucchini mix; toss with lemon and grated Parmesan; season to taste; serve.

So... noodle-y.
So… noodle-y.

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