Wednesday, September 26, 2012

Spaghetti Pasta With Zucchini, Cherry Tomatoes, Feta and Parmesan Cheese

While a lot of places are beginning to feel the Autumn season sorting out their closest for their cozy sweaters, scarves and boots, It's still summer here. I can't wait for it to start getting cooler. That's when I love being outdoors with my babies going for a walk. People are still wearing their tank tops and shorts around here and there's no sign of cooler weather anytime soon.

Last night I put together something very quick and summery for dinner with the help of my sweet boy of course. I don't know what I'll do without him when he starts going to school. Anyway, this recipe is pretty much one of those "Add as much as you want or need" so there's no fuss and measurements.

Since I started learning how to cook, bake, read more and more cookbooks, learning more about ingredients such as herbs, spices, oils, and vinegars. I am now even more excited about cooking, baking and experimenting. My son shaved the parmesan cheese it looks like he really enjoyed it : ) There was so much of it on the plate...lol.

















Kiddies and I took this photo while we went out for a quick walk after dinner and saw this cloud over at the other neighbourhood. It was about 7pm and it wasn't quite dark yet. It looks much more amazing seeing it in person.


















Ingredients

1/2 a box of spaghetti
salt
4 zucchinis/corguettes
some cherry tomatoes
lemen
olive oil
2 cloves of garlic
feta cheese
fresh parmesan cheese

Method

Place the spaghetti in a large pot of boiling water add some salt to the water, cook time suggested on the box. While the pasta's boiling crush the garlic with the flat side of the knife and slice the zucchinis. Sauté the garlic and zucchinis in a pan with olive oil on medium low heat until the zucchinis are soft and translucent. Drain the pasta and keep a 1 cup of water from pot it was cooked in. Keep the water if the pasta gets a little dry add a tad bit. Mix the pasta, zucchinis, cherry tomatoes, drizzle of olive oil, squeeze a wedge of lemon or as much as you want in a large bowl. Top it off with feta and shredded parmesan cheese....Yummm


TTFN!



8 comments:

  1. I laughed reading about your son loves shredding cheese on pasta dishes. My son is also the same.

    ReplyDelete
    Replies
    1. Lol, I had to keep a close eye on him or he would've shredded the entire chunk. They're great mini chefs aren't they? :)

      Delete
  2. sounds like a perfect pasta dish - especially with all that cheese!
    Mary x

    ReplyDelete
  3. Very satisfying dish. I've had a lot (and I do mean a lot) of courgettes from the garden in the last 6 or 8 weeks and this is just the kind of thing I've been eating regularly.

    ReplyDelete
    Replies
    1. They're delicious and healthy too. I love how they taste sautéed with a bit of lemon and feta. It's so wonderful that you have a garden to grow your delicious veg and herbs there's nothing more organic than that : )

      Delete
  4. this is beautiful Vanessa. I love the way you have prepared this pasta: light and tasty, just how it should be (at least to me!).
    Well done!

    ReplyDelete
  5. Lovely recipe:)We eat a lot of pasta in this house! Hope you are having a good weekend!
    ~Anne

    ReplyDelete

Thank you for stopping by....