This Martha recipe is a fun use of that zucchini I love so much! The ribbons are great along with the spaghetti noodles and one of my other favorite veggies, peas make a great addition.
Spaghetti with Peas & Zucchini Ribbons
freshly ground pepper
1 1/2 cups shelled fresh English Peas (1 1/2 lbs unshelled) or thawed frozen petite peas
8 ounces baby zucchini, trimmed and cut lengthwise into 1/8" thick slices
1 1/2 cups loosely packed basil leaves, very thinly sliced
1 pound spaghetti
freshly grated parmesan cheese
1. Bring a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook 30 seconds; using a slotted spoon, transfer to bowl with peas.
2. Put yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside.
3. Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce, and toss to combine. Season with salt and pepper. Serve topped with cheese.
One of my favorite things about Midwest summers is fresh corn on the cob! After having a few from the cob, I turn to other favorite recipies especially ones like this creamed corn. Original recipe calls for chicken broth but I've had success with vegetable broth. It's always a popular side dish!
Creamed Corn with Parmesan
2 tablespoons vegetable oil
6 cups fresh corn kernels (about 8 ears)
3/4 cup heavy cream
1/4 cup broth
1 cup parmesan cheese (about 3 ounces), finely grated
1. Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
2. Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
3. Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
All Almonds Apple Asparagus Avocado Bagel Banana Bar Bark Basil Beans Beer Beets Black Beans Blueberries Braise Brandy Bread Breakfast Brewers Organics Broccoli Brown Sugar Bruschetta Brussel Sprouts Burger Cabbage Cake Candy Carrot Cashews Cauliflower Celery Salt Cheddar Cheese Cherry Cherry Tomatoes Chicken Chickpeas Chips Chocolate Clock Shadow Creamery Cocktail Cocoa Coconut Coconut Flour Coconut Sugar Coffee Cookies Corn Cranberries Cream Cucumber Cupcake Dates Dinner Dip Dried Fruit Drink Easy Edamame Eggs Empanadas Farro Fermentation Feta Food Fries Fudge Gluten Free Grapefruit Gravy Greek Yogurt Green Tomatoes Growing Power Hazelnut Herb Home Made Honey ISi Jar Kale Lavender Lemon Lentils Malt Martha Stewart Microwave Mint Mushrooms Nutritional Yeast Oatmeal Oats Omanhene Orange Organicville Paprika Parmesan Parsnip Pasta Peanut Peanut Butter Peas Pepper Pesto Pie Pineapple Pita Pizza Potato Pretzels Pudding Pumpkin Quiche Quinoa Raspberry Rice Risotto Roast Salad Salt Sandwich Siracha Slaw Slow Cooker Soup Sous Vide Spinach Squash Strawberries Strawberry Sugar River Dairy Sunflower Sushi Sweet Potato Tacos Tamari The Engine No 2 Diet The Food Lab The Spice House Tofu Tomato Trader Joe's Trail Mix Trends Truffles Vanilla Vegan Vegetarian Walnuts Wisconsin Winter Farmer Zombie Zucchini