Zucchini Pasta

So just like you we have been enjoying a bounty of Squash and Zucchini.

We have tried it in a variety of ways.

Which led my Son and his wife to make this purchase on line.

Not even sure what it is called, where they purchased it or what it cost.

But what does matter is what it does!

 

 

 This is a Zucchini that was attached on the spikes and then you just start cranking the handle.

OH MY GOODNESS!

Will you look at that!

Perfect for a pasta dish. In place of the pasta that is.

 It comes out in one Very long strand of zucchini.

 

AWESOMENESS!

 

 

Just steam or boil and then top it with some sauce.

Try Spaghetti Sauce, Alfredo, Pesto, Butter, Olive Oil

Or just whatever you can dream up.

 

Crazy Fun.

 

update: I have made this a few times now and LOVE it. I also made some pesto sauce for the first time and it was delicious! Go ahead, give it a try!

Pasta / Zucchinni

 Here is a garden/food storage Dinner idea worth trying. Healthy too.

With easy step by step directions and pictures.

 

Pasta with Zucchini Sauce

 

pictures and recipe courtesy of:
http://www.kayotic.nl/blog/pasta-with-zucchini-sauce

Ingredients:

1 pound pasta

2 zucchini’s

1 medium onion

1 large garlic clove

2 oz bacon

2 oz butter

1 or 2 tbsp oil

3 tbsp flour

1 cup of milk

1/2 vegetable bouillon cube

Parmesan

flat-leaf parsley

salt and pepper

Directions:

Mince the onion.

Wash and dice the zucchini.

 I like to add bacon. No overkill; just enough to add some flavor and protein.

Grate the garlic while you’re at it.

Heat 1 or 2 tbsp oil and lightly cook the bacon.

Add the onions and cook for a minute or three.

Add your zucchini.

Add a sprinkling of salt and some pepper.
 Cook until the zucchini turns soft but not mushy!
 Add the garlic during the last minute.

Transfer it all to your food processor and blitz.

Cook the pasta in salted water along with a tbsp oil according to the instructions on the package.

Heat 2 oz of butter. Add the flour and let it cook for a minute before pouring in the milk and stirring like a maniac and let it simmer for a minute or two. There’s your cream base.

Add the zucchini mix to the béchamel sauce.

Stir well.

Add a pinch of salt some black pepper and half a vegetable bouillon cube.
Let the sauce simmer over low heat for 5 minutes.

Grate as much, or as little, Parmesan in there as you like. Let it melt into the sauce.

I like to garnish the sauce with a bit of finely minced flat-leaf parsley.

 

* serve with warm and crispy garlic & cheese bread!

 

Now could that have been any easier. Love the step by step instructions. Only thing missing is "smell a vision"

PASTA

PASTA for LUNCH

 

You could be the coolest mom on the block with this idea.

Imagine your kids showing up to school on St Patrick's Day with this in their lunch box.

Green pasta salad. All you need to do is add the food coloring to the water when cooking the pasta.

Kind of scary looking. but I bet kids would love it!


I haven't had much macaroni and cheese in my life, but once I learned how easy it was to make from scratch, and realized that I usually always have these ingredients on hand. Then I discovered that there was always a meal waiting to be made. In other words the line..."There is nothing to eat" just isn't true anymore.

Budget Macaroni and Cheese

1 (7 oz.) pkg. elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1 cup milk
1 cup (4 oz.) shredded cheddar cheese

Cook the macaroni according to package directions. Drain; set aside and keep warm. In a saucepan over medium-low heat, melt butter. Add flour, salt and pepper; stir to make a smooth paste.

Gradually add milk, stirring constantly. Heat and stir until thickened. Remove from the heat; stir in cheese until melted. Pour over macaroni and mix well. Yield: 4 servings.

Everything in this recipe is easily stored as a long term panty item. The canned cheese or even powder cheese would work well for this too.