Pasta something….

Pasta something….

Even as I was about to start cooking, I wasn’t quite sure what exactly I wanted to make. I knew it was going to involve zucchini, pasta, and garlic & onions sauteed in a mix of butter and olive oil. I also bought fresh mozzarella cheese the other day, and I’ve got some pecorino romano cheese left. I thought about either of these two recipes I found: Lidia Bastianich’s Pasta alla Chitarra all’Amatriciana or this Taste of Home’s Caramelized Onion & Garlic Pasta.

In the end, I still made something a little different than both of those. I need to get back into the habit of meal prep for a week of work, now that I’ll be physically going to work soon. This reflects me making a week’s worth of food. Someone asked me how I don’t get tired of eating the same meal. Nope, not really. Occasionally by Friday I’m tired of my meal prep. But, it so happens that I typically really enjoy my own cooking.

Locally grown zucchini

I decided to make a separate zucchini dish. I sliced most of this large zucchini to top with the fresh mozzarella cheese, and then oven roast with some salt and pepper. I saved part of the zucchini, and I diced it to put in my pasta sauce.

My pasta sauce was pretty similar to the Bolognese I attempted recently. Except I used ground turkey this time.

Bolognese sauce recipe:

1 large sweet onion sliced

6 cloves of garlic diced.

2 celery stalks finely diced

4 tbsp extra virgin olive oil

4 tbsp of butter

6 oz tomato paste

8 oz tomato sauce

14.5 oz diced tomatoes

Pink himalayan salt

Black pepper

1 tsp kirkland signature 21 spice no-salt seasoning mix

1 & 1/2 c. diced zucchini

3 oz dry red wine

Sliced onions

Sautee onions, garlic, and celery in both olive oil and butter. Add ground turkey. Add 6 oz tomato paste & 1 can diced tomatoes. Add salt, pepper, & 21 spice no salt seasoning mix. Stir as meat is cooking. Add 8 oz tomato sauce. Stir while meat continues to cook. Add diced zucchini and 6 leaves of Basil last

1 package pasta of your choice. I used whole wheat rotini. Start cooking pasta.

Preheat oven to 425 for zucchini with mozzarella.

I couldn’t decide if I wanted to use up all of my fresh mozzarella for these. So, some only have a half a slice of fresh mozzarella sprinkled with pink salt and black pepper. I picked up some new (but inexpensive) non-stick plans at the grocery store, so I’m testing them out with this.

Zucchini and fresh mozzarella

Bake at 425 for about 9 minutes. While baking, I grated some pecorino romano cheese. Flipped to broil for about 2 minutes.

Pasta with Bolognese, and zucchini with fresh mozzarella
Can’t forget a little wine.

4 thoughts on “Pasta something….

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