This was so easy to make after a busy summer day and was a great way for me to get some veggies in our boys, too!
2 medium-large zucchini, cut lengthwise then into ribbons
4-5 cloves garlic, minced
1 small yellow onion, diced
Handful of cherry tomatoes, halved
1/2, 14 oz. can vegetable stock
Extra virgin olive oil
Salt and pepper
Two shakes of Italian seasoning
Handful of fresh basil or two shakes of dried basil
Romano cheese, to your liking (we like a lot)
1 lb. fusilli noodles
In large pot, cook pasta according to package directions. In large saute pan, heat EVOO over med-high heat. Saute onions and garlic and add a pinch of salt. Saute for 1 minute. Add zucchini and cook about 3-4 minutes. Add 1/2 can vegetable stock. Season with S&P, Italian seasoning, basil. Turn heat to med-low then add tomatoes. Saute for another 2-3 minutes. Add Romano cheese and serve.
Make a simple side salad and a few slices of garlic bread for a complete meal!
Web columnist and local blogger Angelique Lorence is a mother of three boys, a Robert Morris University alumna and resident of Washington County. Visit her personal blog Where the Piggy Toes Go for this column and more on family, food, fashion and everything in between. Follow The Piggy Toes on Facebook and on Twitter: @thepiggytoes.