The zucchini has started to come in from the garden, and in anticipation of the next 4 months of bounty, I spent an hour or so this spring looking up new zucchini recipes on line. I think I googled "creative zucchini recipes". This first one, pictured here, was not one of those (for some reason I feel like those recipes are too valuable to be used this early in the season, when we are not even sick of squash yet). It's not even a recipe, but I will explain what I did.
I cooked about 3/4 lb of pasta. This time, penne, but really, any kind is great. At the same time, I sauteed two zuchhinis in some olive oil, and towards the end, I threw in some garlic (lots of garlic. Jamey doesn't like garlic as much as I do, but he was out of town!). I drained the pasta and then tossed it into my big frying pan along with the zucchini. I put all of this into my big bowl and spooned in some ricotta cheese (see the blog entry from Tuesday, March 1 if you want to know how to make ricotta cheese - it's easy!). Lastly, I opened the back door and picked a handful of herbs to chop up and add. This time, it was chives and basil. Easy, easy easy! And really, really good.