green & yellow zuchinni, spinach and roasted tomato pasta with olive oil, garlic & lemon sauce.
1 box whole wheat spaghetti (barillia)
1 clove garlic (chopped)
2 roasted tomatoes (sliced)
1 zucchini
1 yellow zucchini
1/3 bag baby spinach (chopped)
olive oil (drizzled to taste)
1 lemon slice (squeezed)
red pepper flakes (to taste)
pepper (a pinch)
boil salted water for spaghetti in large pot. drizzle large sauce pan with olive oil and saute chopped garlic & red pepper flakes. slice both zuchinni's and tomatoes and place in sauce pan. steam the veggies, add spinach right before pasta is done (al dente).
drain pasta. return to pasta pot, sprinkle pasta with fresh parmesan cheese and drizzle with olive oil. add all the veggies and mix in. squeeze in lemon, add pinch of pepper. serve with bread, wine & more cheese on top.
1 box whole wheat spaghetti (barillia)
1 clove garlic (chopped)
2 roasted tomatoes (sliced)
1 zucchini
1 yellow zucchini
1/3 bag baby spinach (chopped)
olive oil (drizzled to taste)
1 lemon slice (squeezed)
red pepper flakes (to taste)
pepper (a pinch)
boil salted water for spaghetti in large pot. drizzle large sauce pan with olive oil and saute chopped garlic & red pepper flakes. slice both zuchinni's and tomatoes and place in sauce pan. steam the veggies, add spinach right before pasta is done (al dente).
drain pasta. return to pasta pot, sprinkle pasta with fresh parmesan cheese and drizzle with olive oil. add all the veggies and mix in. squeeze in lemon, add pinch of pepper. serve with bread, wine & more cheese on top.
.olive oil, balsamic & olive loaf.
fresh grated Parmesan & chateau st. michelle red wine.
mix veggies with spaghetti. squeeze fresh lemon add a pinch of pepper. mix.
enjoy.
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