I recently hired a graphic design firm to get my blog’s ass in gear. You know spiffy it up, make it easier to navigate and give y’all the great content you want. One of the first things I was told – quit blogging about nonsense. Your readers don’t care where you are going or where you have been. They don’t care about your phones features and certainly don’t care about vegetarian recipes. Well as you all know, I rarely listen and hate rules. Let’s be honest here, I’m a right brained creative, so according to society, I am as crazy as they come and filled with nonsense? A good friend once explained “Amanda some days it’s like herding cats” he was of course referring to me. So I apologize if vegetarian recipes are not your thingy. I found this recipe this morning and seriously it just sounds yummy so I had to share, what can it hurt?

Casareccia with Zucchini and Fresh Basil

Casareccia with Zucchini and Fresh Basil

Serves 4

30 minutes or fewer

Casareccia look like macaroni that have been split open and twisted. The groovy shape is perfect for light sauces.
  • 8 oz. dry casareccia pasta (2 cups)
  • 4 small zucchini, julienned (4 cups)
  • 2 cloves garlic, minced
  • ¼ cup low-fat ricotta
  • ½ cup torn fresh basil

  • 1. Cook pasta in large pot of boiling salted water according to package directions; add zucchini to pasta water 1 minute before end of cooking time.
  • 2. Meanwhile, whisk together garlic and ricotta in large bowl. Drain zucchini and pasta, and add to ricotta mixture. Stir in basil, and season with salt and pepper, if desired.

    Well I hope this wasn’t too painful. I am going to cook this tonight and can’t wait to have a delicious glass of cabernet and french bread with it! What is your favorite pasta?

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