… this dinner has been planned for exactly 4.86 days.
Which totals 116.64 hours.
I LOVED it so much, I paid homage to it by making it my banner image…. Yes it’s sort of a zucchini-squash shrine.
I am (surprisingly) not worried about this. …it’s a good thing I’ve already started saving up for the loony bin I will be checking myself into later in life .
On a quick little side note, I ran 9 whole miles today! 1/2 Marathon training is still 200% on, despite my 10 day hiatus from training. My stomach is feeling great. Clean eating saves the day again.
LIFE IS GOOD!
It was a match made in heaven and planned by every god in the history of the world. Seriously.
I saw a recipe similar to this on The Tasty Kitchen. I omitted the eggplant and added yellow squash. They’re shaped a little funky for making the noodle shape but I think it worked out. You can be the judge.
This recipe makes 1-4 servings
takes 20 minutes prep time and 10 minutes cook time
Noodle (or are they noodles?) Pasta
Ingredients
- 2 zucchini
- 1 yellow squash
- 2 TBSP evoo + 1 TBSP for drizzling
- 1 small packet grape tomatoes
- 1 cloves garlic
- basil (fresh or dried, your choice!)
- salt to taste
- pepper to taste
- parm. for sprinkling
Directions
Cut the sides off the zucchini and yellow squash. You don’t really want the seeds. Then cut the sides, with the skin into thin strips.
Heat 2 TBSP evoo on medium high heat. Add crushed garlic to the oil. Cook for about a minute. Then add the tomatoes. Cook until they can be crushed with a wooden spoon, about 5 minutes.
Add the zucchini and yellow squash and 1 TBSP evoo. Toss and cook until squash becomes limp like noodles. Add basil, salt and pepper.
Plate and top with a little parm and enjoy.
The best dishes always have the smallest ingredients lists.
And it’s montage time…
Clearly, I haven’t gotten over this love affair yet.
