Bon Appetite 2018 – Cam’s. Q.E.D. 4 Svgs

Great with Lemony Chicken Thighs

 

  • ¼  olive oil
  • 8 garlic cloves sliced thin
  • 2 Lbs assorted summer squash/zucchini – quarter lengthwise, sliced
  • 1 tsp Aleppo pepper
  • 12 ounces ziti, pacchetti or other large tube pasta
  • 2 ounces (½ C ) grated parmesan, plus more for serving
  • 1 TB lemon juice
  • ½ C Basil leaves, divided.

Garlic, squash & Aleppo pepper:

  • Heat oil in skillet, cook garlic 4 min
  • Add squash, cook med hi, toss until squash begins to break down, turn down heat, cook until jammy/soft 15 min.
  • Add Aleppo pepper

Cook pasta until very al dente

  • Transfer pasta to skillet with squash, add ½ C pasta cooking liquid.
  • Heat in skillet, add parmesan cheese in stages along with pasta liquid until sauce coats pasta.
  • Toss in lemon juice and most of basil.

Serve pasta, add more parmesan, Aleppo pepper & basil

 

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Fresh Zucchini Fetta Salad

February 21, 2012

Cody summer time, from Cindy/Martha Stewart 2011 serves 4

  • 1 medium zucchini cut into 1/4 in cubes
  • 3/4 cup crumbled fetta (3 oz)
  • 3 TB extra virgin olive oil
  • 2 TB dill sprigs
  • add this strips lemon zest (or lemon flavored olive oil) plus 1 TB lemon juice

Toss all ingredients together, season with salt & pepper, sprinkle with lemon zest.