  Ingredients: 1 lb. pasta 5-6 baby yellow and green zucchini zest of one lemon juice of 1/2 a lemon 1 tablespoon fresh chopped Tarragon 1-2 cloves of garlic 2 T butter cherry tomatoes cut in half olive oil parmesan While cooking pasta, slice a zucchini with a potato peeler lengthwise. In a skillet, heat olive oil, add garlic and lightly sauté. Add butter and melt butter, add the zucchini, mix and turn. When zucchini starts to wilt add the Tarragon, cook for a few minutes, turn off the heat, add lemon juice and zest, mix.
Serve with fresh cherry tomatoes and parmesan.
0 Comments
|
 AuthorIt seems incomplete to have a web-site about what I'm doing creatively and leave out the food bit. With the few hours we have in a day, most of my creative energy goes into cooking and all that surrounds it. Archives
May 2013
Categories
All
|
RSS Feed
