A nice side dish to go with something grilled or a light main for the summer. —inpatskitchen
3 to 4 side servings
small zucchini about 8 inches long
clove crushed garlic
finely chopped fresh oregano
thinly sliced basil
Chicken broth for cooking the noodles ( or vegetable broth)
Salt and pepper to taste
- With a vegetable peeler, peel the zucchini into ribbons about 1/2 inch wide until you reach the seeds. Cut the ribbons into pieces about 2 inches long, place them in a colander and toss with the 1/2 teaspoon salt. Let rest for about 10 minutes.
- After 10 minutes rinse the zucchini thoroughly and pat dry with paper toweling. Place into a serving bowl.
- Cut the cherry tomatoes in half and place in the bowl along with the crushed garlic, basil and oregano.
- Cook the noodles in the broth. Drain, reserving some of the broth. Stir the butter into the noodles and then toss with the vegetable mixture. Add a little reserved broth to loosen and season with salt and pepper. Eat right away!
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned…to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I’m definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!