Wednesday, August 17, 2011

Spaghetti with Zucchini in Saffron Sauce

I'm going to throw some big money words (from the food world) at you. Saffron. Truffle oil. Ok, that's all I've got, who do you think I am Ina Garten?

Anyway I cooked this up as a simple weeknight meal a la Rachel Ray.  Her recipe calls for you to have about 500 pots and pans, but there is no reason to put an empty pan in the oven. Seriously. Do not waste your time with that. I also added some garlic and used truffle oil for the zucchini saute.

I did have 3 pots going and that was hectic enough for me.

Mix it all together and smother it with some freshly grated Parmesan cheese.

Get ready for an adorable dessert made by the cutest bakers in town coming later this week!

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