Believe it or not I actually managed to cook dinner last night. Prior to getting kicked in the head I had done our grocery shopping for two weeks and really don't want the food to go to waist, plus there are some fun new recipes for me to try! So I had Mark get everything out of the lower cupboards for me so I don't have to bend down as that still makes me really dizzy. I had to go slow, and stop now and then to hold on to the counter so that the room would stop moving, but I got er done!
We eat a lot of pasta...it is one of the things that taste pretty good gluten free. So I'm always trying new pasta dishes. This one is really simple, but has great flavor.
Spaghetti with Zucchini, Walnuts, and Raisins
12 oz spaghetti
3 Tablespoons olive oil
1/2 cup walnut halves, roughly chopped
4 cloves garlic, thinly sliced
1 1/2 lbs small zucchini (4 to 5) cut into thin half-moons
3/4 cups raisins
Kosher Salt and Black Pepper
1/4 cup grated Parmesan (1 oz)
Cook the pasta according to the package directions; drain and return to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
Add the zucchini and raisins to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.
Yummy! I was worried that there was no meat in it and thought Mark may not like it, but he did!
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