It's been a particularly embarrassing week for me as the home cook (see list of other meals from the week to the right). Suffice to explain that after roasting a chicken last Saturday night I haven't turned on the oven or stove once. Tonight (one of those luxurious Saturday nights at home by myself) I have returned to my old ways and cooked up a plain old pot of pasta for supper. But something wonderful happened: as I was digging through the wilting-to-manky produce in the fridge there appeared a perfectly fine small zucchini.
While penne is boiling, heat some olive oil and a small pat of butter over medium low. Add a coarsely chopped clove of garlic and a small dried hot pepper and get them all fragrant. Increase the heat to medium high and add a chopped zucchini*. Once tender throw in a big handful of chopped parsley, a splash of white wine and a generous dose of Parm. Now I'm all proud and feeling chef-y.
* Jamie Oliver helped my get over my dislike of zucchini, which I'd always found wet and blah. Cut it into long quarters then deftly slice out the seed layer. This removes the spongy layer that never cooks out its moisture, leaving behind a rather tasty remainder.
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1 comment:
Zucchini is something I could eat every day for a year, provided it never took the form of ratatouille.
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