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Zucchini Absorption Pasta: a yummy, no boil method for making yummy pasta.
Toast the pine nuts in a dry pan. Set aside. Heat the oil in a very large pan or Dutch oven. Add the garlic and cook until fragrant. Then add the pasta and stir continuously for 2 minutes. Add just enough stock to cover the pasta and lower the heat to medium-low. Cover and simmer for 10 minutes, stirring from time to time. Five minutes into the cooking, add the zucchini, and sprinkle with salt and pepper. Taste the pasta; if it isn’t quite done and all the liquids have been absorbed, add a little more stock or water, cover, and cook for a few more minutes before tasting again. Adjust the seasoning. Toss pasta with the pine nuts and parmesan.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!