Crispy Parmesan Zucchini Sticks

I ventured to turn on my oven over the weekend after having been on an oven strike most of the summer. I am very happy I did! I love zucchini & think of these as zucchini fries... To me, it seemed like I was eating mozzarella sticks made of veggies. Crispy outside & gooey inside, give them a try! Your non-veggie eater may surprise you & love them.

<3 Lishie

Crispy Parmesan Zucchini Sticks
by Patsy Jamieson via Cooking Club

• 1/2 c all-purpose flour
• 3/4 tsp salt, divided
• 1/4 tsp garlic powder
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 1/2 c panko*
• 1/2 c grated Parmesan cheese
• 1/8 to 1/4 tsp cayenne pepper
• 12 oz. zucchini (1 medium-large or 2 medium-small), halved crosswise, each half cut into ½” sticks

Heat oven to 450˚F. Spray large rimmed baking sheet with olive oil cooking spray. Combine flour, 1/4 tsp of the salt, garlic powder & black pepper in shallow dish.

Place eggs in shallow bowl. Combine panko, cheese, remaining 1/2 teaspoon salt & cayenne pepper in shallow dish. Dip zucchini in flour mixture, shaking off excess. Dip in egg, letting excess drip off. Roll in panko mixture, turning to coat all sides. Arrange in single layer on baking sheet; spray with olive oil cooking spray.

Bake 15 to 20 minutes or until golden brown & tender. Serve immediately.

Artichoke Potato Gratin

While perusing the cheeses at the supermarket, I decided I really wanted some good provolone. So I got some yummy, fresh, full of taste provolone cheese sliced at the deli for sandwiches & at the same time, some extra for a gratin. I had these gorgeous baby yukon potatoes at home... And felt that artichokes would complete the flavor profile I wanted. I was right... so delish...

<3 Lishie
Artichoke Potato Gratin

• 1 lb baby yukon potatoes, washed, skin on
• 14 oz artichoke hearts, chopped
• S & P
• 1/4 lb provolone, thinly sliced
• 1/2 c chicken stock (or veggie stock)
• grated parmesan cheese to top
• 1-2 pats of butter

Preheat oven to 350 degrees.
Oil or butter a baking ramekin (I used a 3 Qt size)
Slice the potatoes thinly or use a mandoline (I used the latter). Place 1 layer of potato slices on the bottom of the baking dish. Sprinkle half the artichoke pieces over the potato layer. Add salt & pepper. Layer more potato slices. Top with provolone cheese... Another layer of potato slices, 2nd half of artichoke pieces, salt & pepper... Top & last layer of potato slices... Pour in the chicken stock.
Top off with a little grated parmesan cheese & butter pats.
Bake, covered with aluminum foil for 40 minutes. Take off foil, bake another 15 minutes till browned.Allow to cool for 15-20 minutes before cutting & serving.

Italian Chicken Meatballs

So just in case you think I only bake... here's a savory meal for you ;) We've been eating a lot of standbys in the DeMaria house & this is one of them. If you cannot tell from all of the celebratory cake, it's been busy & that is not to mention the other things going on! I don't want to exhaust you by listing them so, here, read this tasty recipe instead! Happy Friday!!!

<3 Lishie
 

Italian Chicken Meatballs

• 1 1/4 lbs. ground chicken
• 1/2 c breadcrumbs
• 2 TBSp chopped onion
• 1 tsp dried oregano
• 1 TBSp chopped parsley
• 1/2 c Parmesan cheese, grated
• s & p
• 1 clove garlic, minced
• 1 tsp fennel seeds
• 1 egg, whisked
• zest of 1/2 a lemon
• 3 TBSp olive oil
• 29 oz canned tomato sauce

Preheat oven to 400°F, setting rack to top of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into 3" size balls & place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.

Remove meatballs from oven & add to your simmering sauce (below) for 5-10 minutes. Serve with pasta. And shredded fresh parmesan, yes, don't forget the parm!

Sauce- saute 1 small onion, chopped in olive oil w/ 1 tsp oregano, 1 tsp garlic powder, 1 TBsp tomato paste... Add the rest of the tomato sauce... Simmer on low...

Cream Cheese Carrot Cake Muffins

It's Teacher Appreciation week & today is Teacher Appreciation Day. My son has a great teacher & I've been throwing ideas around in my head for a week-long thank you celebration. Day 1: flowers & a handmade card (see picture below. The "card" is a pair of paper ice skates with yarn laces, all laced up. G's teacher is also a figure skater & skate teacher. The card says, "I APPRECI-SKATE you! Love, Gabriel").

I mean seriously, it's so easy to personalize a thank you, ignore that pinterest stuff! Do something FOR the teacher. I don't know about you but I had some great teachers myself. You know who they were... the ones who didn't count down the days till summer & who took a real interest in YOU. Yes, YOU. Well, I want to say a big thank you to all of them. They helped me so much.

I found out through G's teacher's sister that Ms. F loves carrot cake... I decided Day 2 would be cream cheese carrot cake muffins for the teacher & for the classroom aides. And these came out soooo yummy!!! You'll have to stay-tuned for Days 3 through 5 ;)

Love,
Lishie
Gabriel's mommy

Cream Cheese Carrot Cake Muffins

slightly adapted from King Arthur Flour

Filling one 8oz package cream cheese 1/4 c granulated sugar 1/2 tsp vanilla Muffins 2 1/4 c, a-p flour 1/2 c granulated sugar ¼ c light brown sugar, firmly packed 1 1/2 tsp baking powder ¼ tsp baking soda 1 1/2 tsp ground cinnamon 3/4 tsp ground ginger 3/4 tsp salt 2 large eggs 3/4 c water 1/3 c vegetable oil 1 c grated carrots, lightly packed; about 2 medium-large carrots 1) Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, & grease the cups. 2) To make the filling: Place the cream cheese in a microwave-safe bowl, & heat on low power for 40 seconds. Stir in the sugar & vanilla. Set aside. 3) To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients. 4) In a small bowl, whisk together the eggs, water, & oil. 5) Stir the wet ingredients into the dry ingredients. 6) Fold in the grated carrots, stirring to combine. 7) Drop about 2 TBsp of the batter (a TBSp cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. 8) Dollop on a heaping TBSp of filling; a level TBSp cookie scoop works well here. 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired. 10) Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch. 11) Remove the muffins from the oven, & as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up. Yield: 12 filled muffins

carrots in a row

ooey-gooey goodness

"I APPRECI-SKATE you! Love, Gabriel"

Egg Cups with Asparagus, Gruyere & Ham

These are so adorable! I was happy to use my muffin tins for more than my cute cupcakes for once! These are perfect for a quick breakfast but elegant enough to serve at a brunch. Asparagus season is now, so buy up those slender stalks because they are perfect for this recipe. And they are sure delish!

<3 Lishie

Egg Cups with Asparagus, Gruyere & Ham

• 12 eggs, beaten
• 1 c cooked ham, chopped
• 1 c asparagus, chopped into 1" pieces
• 1/2 c gruyere, shredded
• 1/4 c milk
• fresh parsley

Preheat your oven to 400 degrees.  

Spray 12 muffin tin cups with cooking spray.

Mix together all of the ingredients.  Add the mixture evenly to all 12 cups.  Bake for 13-14 minutes or until puffed and browned.  

Parmesan Asparagus

I love asparagus. They're beautiful little stems of goodness. And right about now, they are coming into season which means... skinny, perfect stalks good enough to munch on raw (which I do) as I prepare it.

Here are two ways to enjoy the one recipe.

<3 Lishie

Parmesan Asparagus

1 lb. bunch of fresh asparagus, trimmed*

1/4 c extra virgin olive oil

3 TBSp fresh garlic, minced

1/4 c parmesan grated

Place the asparagus in a plastic bag combined with the olive oil, garlic & parmesan- make sure the marinade coats all stalks- for an hour in the refrigerator.

Cooking-

Roasted

Preheat oven to 400 degrees. Roast for 10 minutes, turning the asparagus stalks at 5.

Grilled  perfect for summer

Heat up grill. Grill 10 minutes, turning the asparagus stalks at 5.

*Bend one asparagus stalk gently at the bottom & where it snaps, the piece gets discarded. Line the rest of the bunch up with this first stalk &, using your knife, cut the rest at the same break off point.

Stovetop Ham Mac & Cheese with Asparagus

I was thrilled. Oh so happy. Easter meant leftover ham. I hardly ever get to make ham at home since the hubs doesn't really like it much! I gladly accepted leftover, slick slices of my sis-in-law's spiral ham...

Then I made this meal, for one... Leftovers of this await me as well :) 

<3 Lishie

Stovetop Ham, Mac & Cheese with Asparagus

• 1 lb. medium pasta shells
• 1-2 TBSp olive oil
• 1 small, red pepper, diced
• 1 small bunch of fresh asparagus, trimmed & diced into 1-2" pieces
• 1/2 lb. thick-sliced ham 
• s & p, to taste
• 1 c mixed, shredded cheddar cheese

Cook pasta al dente (save 1/2 c of cooking water before draining.)

In a deep-sided saute pan, heat the olive oil. Add the pepper, asparagus & ham. Saute until the veg is tender. Drain the pasta, reserving 1/2 c of the cooking water... Add the pasta to the saute pan with the ham & veg... Quickly stir in the shredded cheese. Add as much of the reserved cooking water as needed to thin out the cheese & combine the ingredients. Serve!

Favorite Artichoke Pasta

We have a really good Student Food Courts at NYU, & this recipe was conceived from a lunch I had at the Kimmel Center Market Place Pasta station... You pick your pasta, your sauce & items to put in the sauce, just like a salad bar. And these are mouth-watering sauces & additions. I wanted to replicate the lunch at home for my family & lo & behold, it has become a staple in our house!!! I've dubbed it "our favorite artichoke pasta". But you can call it what you like! :) <3 Lishie

Favorite Artichoke Pasta

• 1 lb. medium pasta shells
• 1 TBSp olive oil
• 1 shallot, chopped
• 3 oz. chopped pancetta (or bacon, can be turkey)
• 1 can of artichokes in water, drained
• 1 can petite, diced tomatoes in sauce
• 1 clove of garlic, crushed
• 1/4 c shredded mozzarella
• fresh parsley
• grated parmesan, optional

Cook the pasta to box instructions.

Meanwhile, heat the olive oil on medium, add the shallot for a minute. Add the pancetta, stir for a minute. Add the artichokes & allow to cook for a couple of minutes, "dry out". Pour in the tomato sauce & the full clove of crushed garlic. Simmer, stirring occasionally for 10-15 minutes. Pull out the garlic clove with tongs; discard. Add in the mozzarella, stir. Top with fresh parsley; Serve w/grated parmesan, optional.

Open Faced Sandwiches w/ Russian Dressing

Need something really simple to make, yet hearty? Well, this is ridiculously simple & very filling & tasty. All you need to do is either 1) get deli-sliced roast beef or 2) slice up leftover roast beef. That is all. If you want to go the extra mile, add the Russian dressing. Open Faced Sandwiches remind me of NYC deli. Have you ever gone into a NYC deli & ordered a sandwich? Usually they are heaping high with enough meat to make three regular-sized sandwiches! I can never finish one. If you make these at home, you can control the portion & still have the taste. YUM, just serve with a pickle. 

<3 Lishie

Open Faced Sandwiches
nice, crusty bread
deli-style sliced roast beef
sliced provolone
Fire up the broiler. On a broiler pan, place the sliced-open crusty bread. Optional- Spread some 
Russian Dressing on the slices. Pile as high with roast beef & provolone as you dare. Broil for 10-12 minutes or until cheese is melted to your liking.

Eggplant "Sandwiches"

Since I was unwell, my Mom-in-law sent me some fried eggplant. I love it so! I decided to make little eggplant "sandwiches" with the pieces with provolone in the middle, the idea from my friend Melissa at "I Was Born to Cook". I had never thought of making these delicious little packages of love before & what a treat! My mom-in-law made the eggplant the same as IWBTC & I would... I just added the provolone & broiled. So DeLish!!!!
<3 Lishie

Eggplant "Sandwiches"
adapted from I was Born to Cook

• 3 eggs
• water
• 2 c Italian bread crumbs
• 3/4 c Parmigiano Reggiano, grated, divided
• 1 eggplant, peeled and sliced into thin rounds
• s & p
• extra virgin olive oil
• 1/4 lb. provolone slices

Crack eggs into a bowl & beat with a bit of water.  Place bread crumbs on a flat plate, add a bit of Parmigiano Reggiano, & mix.  Dip eggplant slices in egg, one at a time, letting excess egg drip off before coating both sides with bread crumbs.

Heat oil over medium-high heat in a large skillet.  Add eggplant & brown on both sides, sprinkling with a bit of s & p.  Remove & place on paper towel-lined plate.  Repeat process until all eggplant is cooked. 

Heat up the broiler. Take a broiler pan & place eggplant on bottom.  Top each slice with a few slices of provolone.  Top with eggplant & sprinkle Parmigiano Reggiano on top. 

Broil for 10 minutes, until cheese is melted.  Top with more Parmigiano Reggiano, if desired.  Serve.

Makes around a dozen "sandwiches".

Quesadillas

The easiest, tastiest meal. It is like a Tex-Mex grilled cheese. You can add anything inside- refried beans, ground beef, shredded pork or chicken, veggies... You can even add the salsa or the guacamole as spread, warmed up. This can be a meal or an appy, it is so versatile & quick.

<3 Lishie

Quesadillas

• Large flour tortillas
• Grated cheese - either mild or sharp cheddar, or Monterey Jack

All I do is set either a non-stick pan or a cast iron skillet on the stove top & heat to medium-high. Place one soft flour tortilla on it, sprinkle it with the shredded cheese... Place a second flour tortilla on top. Allow to cook for a minute, then, with a wide spatula, carefully flip the "quesadilla" over. Cook on the other side for a minute. Cute into quarters & serve with lettuce/tomato, sour cream, salsa or guacamole. Or all of the above :)

Crockpot Lasagna

OK, this recipe is good if you really have no time to put together a traditional lasagna & want to eat it that night. Also, if you have no luck with lasagna noodles, this is your recipe! It was ok for me. It was filling, my hubby liked it enough but 2 bothersome things- the "crunch" on top of course is missing & al dente? Ha! The noodles are VERY well cooked. Still, if you want lasagna fast, without much prep, make this:
<3 Lishie

Crockpot Lasagna

• 1 lb.  ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 large can (24 oz.) tomato sauce
• 1 tsp. dried oregano
• 1 container  (15 oz.) ricotta cheese
• 2c shredded mozzarella cheese, divided
• 1/4c  grated parmesan cheese, divided
• 1 egg
• 2 TBSp  chopped, fresh parsley
• 6 lasagna noodles, uncooked

Brown meat in large skillet until most of the pink is gone, then drain & return to stove. Add in onion & garlic. Stir in sauce & oregano. Simmer for 20 minutes.  Mix ricotta, 1-1/2 c mozzarella, 2 TBSp Parmesan, egg & parsley.
Layer into Crock-pot:  Meat sauce/noodles (broken to fit)/spread cheese mixture. Meat sauce/noodles (broken to fit)/spread cheese mixture. Meat sauce/noodles (broken to fit)/spread cheese mixture. Cover & cook on slow for 4 hours or until liquid is absorbed. Sprinkle with remaining cheeses & allow to melt before serving. 

Parmesan~Potato Gratin

This makes for a delicious, warming side for any dish! Try it with the baked paprika drumsticks- they can be made at the same time. Time saving indeed!
<3 Lishie

Parmesan~Potato Gratin

• 2 large potatoes, cleaned & peeled
• 1 c ricotta cheese
• 1 c shedded parmesan cheese
• 1 tsp herbs (can use anything here herbs de provence, oregano, basil, etc.)

Grease a small, oven-proof casserole dish. Mix the cheeses & herbs in a small bowl. Using a mandoline OR slicing extremely thinly, create thin potato slices.
Begin layering- potato slices, spread cheese, potato slices, spread cheese, etc., ending in the cheese. Sprinkle more parmesan on top.
Bake at 400 degrees for 30 minutes or until the top is browned.

Healthier Potato, Broccoli & Cheddar Soup

Autumn has set in & I was home with a sick tot all weekend- poor babe! We crafted, read, played & I was exhausted. No outside time makes me sad so we went out & splashed in some rain puddles a bit then came back in to this yummy dinner.

<3 Lishie

Healthier Potato, Broccoli & Cheddar Soup

• 3-4 large potatoes, washed, peeled, cubed
• 1 large, diced onion
• 1 head of broccoli florets
• milk (I used skim!)
• 1-2 cups lowfat shredded cheddar cheese
• salt & pepper, to taste
• chives, chopped & more shredded cheddar to top

Add the cubed potato, onion & broccoli to the pot & salt the veg. Fill the pot with water to just above the veg. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.Drain & return the veg to the pot. Using a potato masher, coarsely crush the veg. Add the cheddar cheese & enough milk to thin to desired thickness. Add S & P & top with more cheddar & chives.

Cheesy Wild Rice & Broccoli

A delicious side to perk up any meal... Nutritious... eat your broccoli! You can also add fresh spinach or asparagus to this dish!
<3 Lishie

Cheesy Wild Rice & Broccoli

• 1-2 TBSp olive oil
• 1 c wild rice
• 2 1/4 c chicken broth(or veggie broth)
  
• 2 small heads of broccoli florets
• 1 clove garlic, minced
• 2 TBSp butter
• 1 c shredded sharp cheddar
• S & P
  

Heat the olive oil in a medium sauce pan over medium heat.  Add the rice & stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, & cover.  Cook, covered, for 10 minutes.

Add in the broccoli & garlic, continue cooking for 5 -10 minutes or until most of the liquid has been absorbed. Remove from the heat & stir in the butter, cheese & S & P; Taste. Enjoy!

Pesto Pasta & Spinach

Another yummy meal from the fresh basil in our yard. The plant, thanks to my pop-in-law, is humongous. This is easy, quick & most importantly, a cool meal that can be served hot, at room temperature or cool/cold in the summer!
<3 Lishie

Pesto Pasta & Spinach

• 1/3 c  pine nuts
• 2 c  fresh basil leaves
• 3 cloves garlic, peeled 
• S & P
• 1/2 c grated Parmigiano Reggiano cheese
• 1/2c  good, Extra Virgin Olive Oil
• 1 lb pasta (favorite shape)
• 14 oz fresh, baby spinach, washed

Toss the first 5 ingredients into the food processor. Process! As the ingredients combine... drizzle in the olive oil. Sauce is done when it is the consistency you prefer!

Meanwhile cook the pasta al dente... The last 2 minutes of cooking, add the spinach into the boiling pot with the pasta. Drain all & combine with the pesto & serve. ENJOY!

Birthday Cheesecake Bars

I am blessed with a wonderful student worker & her birthday's this week so I wanted to sprinkle a little celebration into our workspace with one of her favorite things- cheesecake. So I put on my thinking baking cap & made these bars. They traveled far easier than an actual cheesecake but retained the flavor & the fun! Happy happy birthday, Rachel!

<3 Lishie

Birthday Cheesecake Bars

• 2 cups graham cracker crumbs
• 1 stick butter, melted
• 3/4 c sugar

• 2 packages (8 oz. each cream cheese, softened)
• 3/4 c sugar
• 1 tsp vanilla
• 2 eggs

• Sprinkles- optional

Preheat oven to 350 degrees. Grease a 9x9" pan.

In a medium bowl, mix the graham crumbs, butter & sugar well. Pack it leveled, into the bottom of the baking pan.

Using a mixer, combine the cream cheese, sugar, vanilla & eggs (one at a time) until smooth & fluffy. Pour onto the graham cracker base & level.

Sprinkle on the sprinkles!!!

Bake for 50 minutes, until the edges are browned. Allow to cool before cutting. Serve in bars.

Swap! Blogger's Choice

I LOVE the Blogger's Choice Swaps! Love. I get to peruse a blog I may not have known or a friend's blog. Here, I was introduced to Jenni of  DoughSeeDough. How cute is her blog name?!? Adorbs. I love her healthier choices. And I had a hard time weening my choice to one! But I did... & I have filed away a couple of others in my brain to do soon! If I had more time, I'd be blogging a lot more.

Now I love Tex Mex food but my hubby does not. And I love beans, he does not. So I rarely make either at home. I took advantage of the swap to make the Copy Cat Burrito Bowl. I love Chipotle too much. I could eat it every day. And I alternate between the burrito & the bowl... I used Jenni's seasonings (yummmmmmmmm) & my usual burrito bowl choices for this one. And went vegetarian but I do also enjoy shredded pork or grilled chicken! I will make it again... & again. And I was sooooooooo happy!

Oh, one more thing... I cannot have brown rice so, to make it healthier for me, I swiped it out for white. 

<3 Lishie

Copy Cat Burrito Bowl

adapted from doughseedough

• 3 cups white rice
• 1 lime, zested & juiced
• 1/2 cup cilantro, roughly chopped, divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 teaspoon olive oil
• salt & pepper, to taste
• 1 can black beans, drained & rinsed
• 1/2 cup reduced fat cheddar cheese, shredded

Other optional toppings:

• Sour cream (check!)
• Jalapeños
• Avocado
• Queso
• Hot sauce

1. Cook rice according to package directions. I use a rice cooker & use a 1 cup rice: 2 cups water ratio. When rice is cooked, mix with 1/4 cup cilantro, lime zest and lime juice.
2. Meanwhile, mix chili powder, onion powder, garlic powder, cumin, & oregano together & sprinkle generously over beans.
3. In a separate bowl, make the pico de gallo. Combine tomatoes, 1/4 cup cilantro, red onion, salt & pepper. Toss to combine.
4. To assemble: place rice in bowl and top with black beans, shredded cheese, & any other toppings you desire. Enjoy!

French Bread Pizza

Sometimes, the simplest things can be the very best.

<3 Lishie

French Bread Pizza 

• 2 loaves of French Bread (can be a day old!)  
• 2 cups marinara 
• 2 cups shredded mozzarella 
• fresh basil, torn 
• toppings (optional~ hubby wanted bacon!)

the "Before"

Preheat the oven to 375 degrees. Prep a pizza stone or line a baking sheet with lightly greased aluminum foil.

 

Slice the bread loaves in half length-wise & place on the prepped cooking sheet. Scoop out some of the softer bread inside to make room for the toppings. Ladle, directly in the middle, equal amounts of sauce on each slice.Sprinkle the shredded mozzarella generously over all four slices. Add the basil & any favorite toppings.

Bake for 15 minutes or until the cheese is yummily melted. Enjoy!

Round Pasta

Here's a secret... I haven't been watching much of the Food Network prime-time line-up lately. Why? It doesn't seem to be about food anymore but rather, about competitions. I want the original reality television- a cooking show. I am pret-tee sure Julia Child would not like it either.  So somehow I came across a preview for Giada's episode "Jade Turns 3". Giada gave birth a few months before me... And since Gabriel just turned 3, I felt compelled to dvr the episode. The "Round & Round Pasta" dish Giada cooked for the little girls gave me the idea to make my own. To my dismay, I could not find rotelle pasta in any brand at our supermarket... then I spied Barilla Piccolini Mini Rotelle, Wheels, With Zucchini & Spinach. And my heart sighed...

<3 Lishie

Round Pasta

adapted from Giada De Laurentiis/Food Network

• 1/4 c extra-virgin olive oil
• 1/2 vadalia or sweet onion, diced small
• 2 medium carrots, sliced into 1/4" rounds
• pinch of sea salt
• 2 medium zucchini, trimmed & cut into 1/2" rounds
• 1 lb spinach & zucchini rotelle pasta

Dressing:

• 1/2 c ricotta cheese, at room temperature (4 oz)
• 1 TBSp lemon juice
• Zest of 1 large lemon
• 1 tsp salt, plus extra for seasoning

Cook the pasta to box instructions.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the onion, carrots & a sprinkle of salt. Cook until the carrots begin to soften, about 4 minutes. Add the zucchini & another pinch of salt. Cook until carrots & zucchini are tender. I like the zucchini to be nearly translucent. Add the zucchini mixture to the pasta.

For the dressing: mix together the ricotta cheese, lemon juice, lemon zest & salt in a small bowl until smooth. Mix the dressing into the pasta.