Last night I was really feeling the cooking game. My husband was out playing kickball, I didn't have errands to run, it just felt right. So the kitchen, a glass of wine and I got down to business. Easy business. The other day I had an email in my inbox from recipezaar.com, a website that has a lot of recipes from online users. This particular email hyped up vegetarian dishes-awesome for a lady with a veggie blog right? So here's a goodie I tried out with a few alterations:
What you need:
almost 1 lb linguine
2 tablespoons olive oil
2 garlic cloves, thinly sliced
2 cups zucchini, coarsely chopped
16 oz low-fat sour cream
3/4 cup shredded cheddar cheese, I used sharp cheddar, pre-shredded
1/4 teaspoon salt
1/4 teaspoon pepper
What to do:
1.)Start pasta.
2.)Heat oil, add garlic for about 30 seconds.
3.)Add 1/4 of the zucchini; cook on high; stirring to coat with oil.
4.)Add rest of zucchini. cook about 3 minutes.
5.)Add sour cream and cheddar cheese.
6.)Turn off heat while cheese melts.
7.)Toss with pasta in with the sauce.
8.)If you wish for some extra creaminess add a little shredded cheese to top it off.
It turned out to be such an easy recipe, what took the most time was the prep. My new love is fresh garlic. It takes a little extra work to peel and chop but the flavor in a dish asking for garlic really deserves a fresh clove.
Serve with some crescents and a dark green salad. This is truly a prefect summer substitute for a heavy alfredo.
Enjoy!
No comments:
Post a Comment