Ok! Ok I know I haven’t been blogging much lately! And I said I was going to cook mini food and this recipe is not mini at all. Unfortunately a blogger’s life is not unlike yours. Sometimes life is a little overwhelming and other times everything seems under control and blogging time is easy to find. Enough of the excuses though and on with this recipe.
This is a recipe that I had the pleasure of eating when I was in Griffith. Dot, my hostess was kind enough to tell me how to make it.
It was Saturday night and yes, even the everydaycook gets tired of cooking. The teenager was going out and had friends getting ready at our place. I thought if I put something out for dinner they will have something before they go, even though they have told me they weren’t hungry.
Of course, the kids loved it.

Asparagus Zucchini Lemon Zest and Parmesan Cheese
This recipe is for about four people
• 1 packet of Spaghetti pasta
• 2 bunches of Asparagus chopped
• 3 Zucchinis sliced into thin round slices
• 3 diced cloves of garlic
• 1 diced onion
• Italian Parsley
• 1Lemon
• Parmesan Cheese
• Oilve oil
Bring a big pot of salty water to boil and when bubbling drop a drop or two of olive oil in it. Then add spaghetti to the water.

In a shallow fry pan sauté the garlic and diced onions in the olive oil until the onions are soft and translucent. Then add chopped asparagus and diced zucchini and chopped italian parsley. Add some salt and pepper  Cook until the vegetables are the texture you prefer. When the pasta is finished throw into a colander and then put back in the pot and add the Asparagus and Zucchini mixture.
Grate the zest of one lemon on top of pasta and serve into dishes.
Add shaved parmesan cheese on top

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