Fettuccine with Zucchini

I am in love. I found this fabulous cookbook at my library a few months ago and I just keep rechecking it out. Guess it's time I got my own! This Fettuccine with Zucchini is a delicious recipe that I pulled from this cookbook out of desperation one night. It is now on regular rotation at my house. Simple. Fresh. Light. A perfect summer dish.

GATHER:
1 lb fettuccine
2 tbsp. butter
2 cloves of garlic, crushed
1 lb zucchinis (I used 1 zucchini, 1 summer squash), grated
3/4 cup freshly grated Parmesan cheese

COOK:
Cook the pasta according to package directions.

In a separate, large sauce pan, melt butter over med-low heat, until butter foams. Add in crushed garlic, cooking for 1 minute. (Be careful of burning the garlic.) Stir in the grated zucchini and cook until tender, 3-4 minutes. (I worked mine in batches as there was a lot of it for one pan. I just cooked half at a time and then set aside while the other half was cooking.)

Once fettuccine is cooked, drain completely and pour zucchini/butter sauce over pasta.

Note: I added in a few red pepper flakes, as well as a few pinches of salt, pepper and dried basil. I think this added a kick, though it was delicious without the additions.

SERVE:
I served this with a side of crusty Italian bread and black iced tea. The tea was a great compliment to the freshness of the fettuccine.

Veggie Ragu

This has quickly become one of my favorite dishes. It is hearty as is, or can be "beefed" up with your favorite ground meats.

GATHER:
1 shallot
2 cloves of garlic
1 green bell pepper
1 red bell pepper
1 zucchini
3 carrots, peeled
1 tbs olive oil
1 cup milk
1 cup vegetable stock
6 oz. tomato paste
1/2 tbs dried basil
pinch of red pepper flakes
salt/pepper, to taste

COOK:
Finely dice shallot and onion. Chop all other veggies to roughly the same size, or about 1/2 inch pieces.

Heat large pot over medium heat. Saute the shallot and garlic in the olive oil until shallot is translucent. (Be careful not to burn the garlic.)

Add the other veggies and cook until tender, about 10 minutes. Stir in half of the tomato paste with the milk and stock. Mix until creamy. If needed, add remain tomato paste.

Season with basil, red pepper flakes, salt and pepper.

Simmer on low for an hour or more. Adjust seasonings as it cooks.

SERVE:
Serve over pasta or rice. Or, my personal favorite, with just some parmesan cheese sprinkled atop and a side of garlic bread. Yum!