Zucchini Papparadelle

Zucchini Papparadelle

Zucchini Papparadelle

Life gets crazy.  I talk a lot about what I am going to do when things “get back to normal,” but I think it best to accept the fact that normal is crazy.  If I waited for normal to eat delicious food, it would never happen, so there I was the other night, in the middle of moving, end-of-year parties, and a full work schedule, deciding what to cook for dinner.  When half your life is packed away, dinner gets interesting.  The pantry, including my emergency stash of pasta, was packed away, so I sliced zucchini into thin ribbons and sauteed them until tender and silky like papparadelle.  Sweet red onion, shaved corn kernels, and oregano and parsley went into a skillet with some butter to make a sweet earthy sauce for the “pasta,” and we crumbled goat cheese on top becuse, well, everything is a little better with goat cheese crumbled on top.  See, life’s not so crazy after all!

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2 thoughts on “Zucchini Papparadelle

  1. Thank you for this recipe. It is one of the most delicious things I have ever made! You have such a lovely, resourceful website. I enjoy visiting it for new ideas.


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