= new reply since forum marked as read
The avalanche of garden produce continues unabated!
thinking a roasted ratatouille, perhaps???
Kosher salt
2 Tbs. olive oil
1 small white onion, cut into 1/2-inch dice
4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
1 medium zucchini, cut into 1/2-inch dice
1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
2 medium cloves garlic, finely chopped
Freshly ground black pepper
2 cups heavy cream
1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
1/2 cup thinly sliced fresh basil
1 Tbs. finely grated lemon zest (from 1 large lemon)
1 lb. rotini, or other short corkscrew pasta
Bring an 8-quart pot of well-salted water to a boil over high heat.
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.
Meanwhile, boil the pasta according to package directions until al dente.
Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.
Went through my usual prep for pasta tonight, saute and all. Got to the basic boil water part - out of pasta. I'm never out of pasta! Had a blank stare moment then went the rice route. Worked out OK.
Saving this one for rotini.
First I need to dig out the pasta.
I hope I'm not in the same boat as you!!
I am having the steak but warmed spinach salad on the side.
I made the quesadillas last night with fresh corn. Excellent.
Tonight I will add zucchini, tomatoes, red bell pepper.
Produce! I love it!
I sprinkled bleu cheese on the inside.
Then chicken breast topped with mushrooms and caramelized onion.
Twice-baked potato mixed with cheddar cheese.
Cher