Cooking for loved ones for special events or dinners at home with them is therapeutic, everyday cooking is a bit on the boring or monotonous side.
I found this recipe in either a magazine or the sunday paper insert, it's grated zucchini, lemon rind and juice, chilli, mushrooms and bacon stirred through pasta. I tend to cook way more than we need and we end up with another dinner for 2 plus lunch for 1 or 2, which means My weeknight dinner cooking turn is covered with 1 dish! :)
This lot did 2 dinners, yay and as always was delicious stirred through pasta with a raw egg, the heat from the pasta and vegies cooks the egg, so it's like a vegie carbonara.
ooooooh yummy! I will have to try that one evening.
ReplyDeleteI forgot to squeeze the water out so it's a bit runny in the pic, normally I just use a tea towel and squeeze the excess moisture out of the grated zucchini. Have found if I use the parmesan shaver slot on the grater then slice/shred finely there's not as much moisture
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