HOWDY-HEY nice people!! Back from my summer break from writing. Just in time to share recipes and stories with you that contain a bounty of fresh summer veggies and herbs.

This summer was the first since I was 19 or 20 that I actually enjoyed the heat, humidity and summer in general.  I worked on nothing more than my relationship (still stellar, thankyouverymuch!), my tan (oh yeah!), and getting my distance up during my rediscovered love of running. I feel healthy, happy and re-energized! ! Good for you because that means a renewed interest in writing and sharing stores and recipes. So let’s jump in, shall we?

Today’s recipe/meal comes from my increasing knowledge of vegetarian foods. My oldest daughter decided about a year ago to become a full-fledged vegetarian. I immediately got behind her on this but insisted she a) continue to thrive in day-to-day life b) not lose any weight or muscle tone, and most importantly, c) investigate all options of meat-free protein sources –try them, rate them… let me know what you like so I can begin to incorporate them into our daily routine.

Happy to say, she has managed to do all three. Part of this recipe includes a pre-made non-meat protein source that Elise swears by… Gardein™ Classic Meatless Meatballs. I’d also like to point out this could ALSO be a gluten free option if you eliminate the meatless meatballs.

This isn’t a true recipe, per se, but more of a meal idea. Without further ado, I give you “ZUCCHINI PASTA ALA ELISE!”

Recipe – feeds 2

2 large zucchini, peeled, and cut into thin noodles (I used my pasta machine with the noodle attachment)

Salted water to blanch the “zoodles”

1/2 cup freshly made tomato sauce (recipe follows)

2 tbsp grated parm/asiago cheese

2-3 Gardein™ meatless meatballs per serving

Quick summer tomato sauce:

1-2 lb of fresh garden tomatoes (grape tomatoes work well)

small yellow onion, diced

1 carrot, diced

2-3 cloves of garlic, diced

Handful of Fresh basil leaves, cut in strips

Salt and pepper to taste

1/4 cup balsamic vinegar

EVOO Olive oil to finish

*put deep saucepan on stove and preheat to medium.  Add olive oil to coat the bottom of pan and add onion. Saute for 5 minutes. Add diced garlic and carrots and continue to sauce for 5-10 minutes until all veggies start to soften.  add tomatoes and let simmer. If using grape tomatoes, cook until tomatoes start to “pop.”  Stir in balsamic and basil leaves, salt and pepper to taste and cook until flavor meld, another 10 minutes. Prior to serving, drizzle with EVOO olive oil. Serve over noodles!

Create zucchini noodles using a sharp knife, or run thinly sliced pieces through a pasta machine to create noodles. If you are lucky enough to have a spiralizer, go ahead and use that!

Boil and salt water and add noodles to pot. cook for 2-4 minutes, just until color brightens. Immediately drain noodles, plate and top with quick sauce and parmesan cheese.  Nuke meatballs about 1-1/2 minutes and serve with prepared “pasta.”

 

That’s it!  Next post I’ll share more of a real recipe. And if there is anything you are itching to know how to make, let me know. I’m more than happy to reach into my archive of recipes and share what I have.

And as always, tell ’em Rocco sent you!