First Blog-a-rama and Cheap-o Zucchini Pasta

Hello, and welcome to my blog. I hope you find it to be a very happy place. :)

We had a vegetarian meal tonight. We need to detox from all of the meat we've been eating lately. It wasn't a particularly exciting dish, but it was yummy, quick, and it made good use of the zucchini I got for 49 cents a pound.

Well, that's actually a lie. It should have been 49 cents a pound, but the cashier thought my zucchini were cucumbers, so she charged me 50 cents each. I weighed them at home, and they came to 2.3 pounds, so I got jipped out of 37 cents. Figures.

Anyhoo- this recipe needs a name, so I will call it, Cheap-o Zucchini Pasta. Because even though the zucchini were 50 cents a pop, this meal still cost less than $5, and could easily feed 4. Well, maybe 2 and me. :)

Cheap-o Zucchini Pasta

• 13.25 oz whole wheat pasta (we used rotini, and I say "13.25 oz" because whole wheat pasta doesn't come in 1 lb boxes. I guess they thought we wouldn't notice. Nice try, Barilla. But doesn't the fact that it's whole wheat mean it's better for me and I can eat more?? But you are giving me less?? WTF??)
• 3 large zucchini, cut into small chunks
• 2 medium onions, chopped
• a big hunking tablespoon of minced garlic (the kind from the jar is such a time and smelly-hand saver)
• 15oz petite diced tomatoes, in a can, with juice
• about 1/2 cup olive oil
• about 1/2 cup white wine
• 1/2 cup shredded locatelli (or parm. yay cheese)
• 1/4 cup chopped fresh basil
• red pepper, salt and pepper to taste

1. Heat water for pasta. When it boils, throw in a handful of salt, stir, then add pasta and cook to al dente according to package. (My All-Clad cookware manual says not to add the salt until the water boils, or you'll get spots on the pot. And I love my All-Clad and want to make sure that it is shiny and without spots forever.)


2. Heat the oil and toss in onion. Cook for 2-3 minutes, then add garlic. Cook an additional 2-3 minutes.


3. Add wine and a sprinkle of red pepper (or more if you like it HOT) and reduce to simmer for about 10 minutes, or until the wine stops smelling really wine-y and reduces a bit.


4. Stir in zucchini and tomatoes (with juice). Cook the zucchini to your liking. (I only like to cook it 6-7 minutes, so that it still has a little firmness to it, but if you like it mushy, or perhaps you have just had dental work, by all means...)


5. Add pasta to zucchini mixture and toss with cheese and basil. Serve HOT with extra cheese. (yay cheese)