Zucchini & Onions

I adore fresh vegetables; Don't you?

If you're a zucchini and onion fan, you MUST try this vegetable dish.  I can pretty much tell you right now, that once you try this easy side dish, it will be something that makes it into the menu rotation!


You'll Need:
1 large sliced zucchini
1 small thinly sliced onion
butter
cloves of garlic

Salt/Pepper

On your stove, place a skillet on your burner and crank the heat up to medium - medium high heat.  Add about 3/4 tsp of butter, then 1 clove of garlic, and some thinly sliced onions.

 

Leave the onions and garlic for about 30 seconds, and add in your sliced zucchini on top of your onion bed, sprinkle on a little salt and pepper, cover, and cook to desired tenderness.

We like ours cooked, but not too mushy.  About 7-10 min's. Depending on thickness.

This is what ours looked like at about 7 min's:

These are more firm to the bite.  See how they're not as translucent as the ones below?

After 10 min's:

Mmm...this is my favorite way! Caramelized tender yumminess...

By the way...You'll be cooking your zucchini in batches, as you don't want to overcrowd your pan, so once your 1st batch is done, restart the instructions.

*Tip* To keep the previous batch warm, you can place the zucchini on a plate to stay in your microwave immediately after leaving the skillet, or you can turn your oven to warm, place a Pyrex dish in there, and continue to add to the Pyrex as fresh zucchini come out.  I find this is the easiest method if you're cooking in large batches, otherwise, I use the microwave technique.

Enjoy!

Creamy Garlic Pasta

Anyone who loves creamy, cheesy, garlicky pasta - This pasta is for you!

My entire family raved over this stuff, as it reminded us of a favorite pasta dish we get at one of our local restaurants. I'm telling you, it's soooo good!

What's even better?  It reheats like a dream.  As good as the day we made it, if not better!

"The Cheese Pusher" really knew what she was doing, when she created this!

Nom, Nom, Nom!

You'll Need:
2 tsp olive oil
4 cloves garlic, minced
2 Tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 c. grated parmesan cheese
¾ cup heavy cream
2 Tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.