A big misconception about great food is that it's complicated to make; there are lots of hard to find, expensive ingredients and they take hours to prepare. Sooo not true! Some of the best meals I've ever had take minutes to prepare and have around 5-7 ingredients. I don't want to slave over dinner. I don't have time to slave over dinner. I'm sure you don't either. So our motto for this menu is: Keep it simple, keep it clean! This dinner is light, heathly, and budget friendly. What's not to love about that?
Here is what you'll need:
1 pound dry lenguini pasta
3 lemons
1 large yellow squash
1 large zucchini squash
1 red onion
Extra virgin olive oil
1/4 cup fresh chopped parsley
3/4 cup freshly grated parmesan cheese, divided
salt and pepper to taste
Preheat a large heavy bottomed skillet over medium, medium-high heat. Fill a stock pot with water and bring to a boil. Slice the squash and the onion into about 1/4 inch slices. Add a few tablespoons of olive oil to the skillet and add the veggies. Salt and pepper to taste. Let cook uncovered until the veggies are tender and wilted down a bit, stirring occasionally. If you like them more firm don't cook them as long.
Salt the pasta water liberally and add the pasta. Cook according to package directions until al dente. In a large mixing bowl add the zest of two lemons and the juice of all three. Wisk in about 1/3 - 1/2 cup olive oil. Add 1/2 cup of the parmesan cheese and a pinch of pepper, no salt. When the pasta is done take it straight out of the pot and add it to the mixing bowl. You will need the starchy water to help the sauce stick to the pasta and it adds salt. Toss it to coat the pasta then add the rest of the parmesan cheese and the parsley. Toss it again!
Put a big pile o' pasta on your plate and a side of veggies and dig in! It is soo good.
Clean, bright flavors, simple ingredients and delicious results. Enjoy!
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