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!

Double Double, Toil and Trouble

My Witches Stew......heee heeee heeee (meant to be a witches cackle)

Double, double toil and trouble;
Fire burn and cauldron bubble.

Kiddies loved it!


Sauce

1 Eye of newt (onion, peeled)
1 Toe of frog (celery stalk)
2 tablespoons Slug cream (olive oil)
1 teaspoon Spooky sauce (dried thyme)
2 14ounce cans of Heebie Jeebies (diced tomatoes)
plus 2 cans of water
1 teaspoon Witch's wart (sugar)
1 teaspoon Potion (salt)


Brainballs

1 pound ground brain (chicken)
1 Tarantula (egg)
3 tablespoon Spider eggs (breadcrumbs)
2 tablespoon finely chopped eye of newt (onion) and toe of frog (celery) from the sauce ingredients
1/2 a teaspoon of spooky sauce (dried thyme)


Blitz onion and celery in a food processor. Save 2 tablespoons after its been mushed for the meatballs.

Warm the olive oil in a saucepan. Add the onion celery mixture with dried thyme at low heat stirring now and again for 10 minutes. Add the cans of tomatoes and water along with the sugar, salt and pepper. Let it come to a bubble then simmer down.

Meatballs

Put all the ingredients together in a large bowl and mix together. Start rolling bite size meatballs and drop gently into the simmering sauce. Let simmer for 30 minutes. Salt and pepper to your taste. You can add 1 teaspoon of Worcestershire sauce if you like.