So, we’re getting organized. Our new place is feeling less like a house and more like a home every day. And what would a home be without music? A little Pink being angry to boogie to while I’m washing the counter tops. Or Weird Al. Or Michael Jackson playing while I clean the toilets. Did I mention that along with my glorious walk-in pantry, the original owner of this house decided to upgrade with surround sound speakers put into the ceiling? It’s, in a word, AWESOME.
But we don’t have a surround sound stereo receiver. Not so awesome. It’s cruel, actually.
And then along comes The Fairy Hobmother, courtesy of Sidewalk Shoes. She had granted Pam a remote sensor for her camera just for posting a comment. Assuming that a nice shady tree for our back yard was an unrealistic wish, I asked for the stereo receiver. And check this out – she sent me a $100 Amazon Gift card! I kid you not. Is there an appliance you need for your place? The Fairy Hobmother at Appliances Online has said that she may come back and grant one of your wishes too!! Just let me and the The Fairy Hobmother know your wish in a blog comment. You could be the next lucky one.
Maybe I should have wished that The Fairy Hobmother cook me dinner this week. Hm. But, no.
So, instead I’m just sticking with easy favorites. This is a Rachel Ray recipe – say what you will about Ray Ray…annoying as all Hell, right? – but she, unlike Sandra-drunken-Lee, can cook. I’ve had great success with a lot of her stuff. Anyway, it’s a R.R. recipe, but I actually got it from my Mom. So I knew it would be good. And it is. Every time. It’s light but with great flavor. And perfect for the summer months, while squash is in season.
Pasta with Zucchini and Mushrooms
Prep: 20 minutes
Total time: 30 minutes
• 1 pound thin spaghetti
• 2 small to medium zucchini (shredded and moisture removed)
• 1/2 pound (8 ounces) of baby Portobello mushrooms, chopped
• 1/4 cup extra-virgin olive oil
• 8 fresh cloves garlic, chopped
• Salt and freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese
Set a large pot of water to boil. Cook pasta according to package directions until al dente, about 8 minutes.
While the pasta is cooking, heat a large non-stick pan over medium-high heat. Add olive oil to the pan, then add the garlic. When the garlic starts to sizzle in the oil, add the zucchini. Season with salt and pepper (and red pepper flakes if using) and sauté for 3-4 minutes. Add the mushrooms and sauté for 4 more minutes.
Add hot, drained pasta to the pan. Toss spaghetti with the zucchini and mushroom mixture. Add the Parmesan and mix to combine. Serve hot.
(adapted from Rachel Ray)