August 3, 2017

RIGATONI AND ZUCCHINI


I like to eat at Newell House, which is a locally owned and operated restaurant.  It has a really relaxing atmosphere, good food, and good service; all the things I'm looking for when I eat out.  


Their Rigatoni and Zucchini dish is my favorite.
It is a meatless dish, which is perfect for me.  I don't eat a lot of meat.  Much like my grandmother before me, if there's fried chicken, I just want one wing, and just a dab of steak, which I rarely eat,  will do me.


And much like my grandmother before me, I have a "sweet tooth".


But, hey, this dish is a nice departure from my baking posts, and I do love pasta, and maybe you do, too!!


After I got home from playing golf today, I made this Rigatoni and Zucchini.  No recipe needed.  


It is delicious, and how can you not like Rigatoni noodles??

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Rigatoni and Zucchini - Boil Rigatoni Noodles according to package directions (as much or little as you want), one zucchini, sliced; capers; kalamata olive pieces; roasted red peppers; two tablespoons of butter; two tablespoons of Extra Virgin Olive Oil; White Wine; garlic powder; parsley; salt; and pepper.

  I melted two tablespoons of butter and approximately two tablespoons of EVOO in a large skillet.  I  added in the sliced zucchini, kalatma olive pieces, capers, roasted red pepper, salt, pepper, and garlic powder.  I cooked these ingredients until the zucchini was fairly tender, but not mushy.  I added in a little more EVOO and wine (approximately 1/4 to 1/3 cup of wine).  I mixed in the rigatoni noodles and continued cooking until it was all heated through.  I removed the skillet from the burner and sprinkled dried parsley over the top of the pasta dish. 


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