I decided to try a new pasta dish for lunch the other day and use up a few ingredients I had lying around. This was the result:
This dish is via the Canadian Living website (which you can find right here).
If you click over to the original recipe you’ll see that my photo doesn’t look anything like theirs. Perhaps it’s because I scaled the recipe down to one serving and the math didn’t quite work out. Also, the recipe calls for the onions to be cooked but the ones in the CL photo look like they’re close to raw. So does the zucchini for that matter. Whatever. It tasted good and that’s all that matters to me. :)
These are the ingredients I used (they do differ from the original recipe a little bit):
85 g whole wheat spaghettini
1 zucchini
3/4 tsp (4 mL) olive oil (I didn’t measure)
1/4 sweet onion, thinly sliced
1 tsp (4 mL) capers, drained and rinsed
2 cloves garlic, crushed
Pinch hot pepper flakes
2 tbsp (15 mL) grated Romano cheese
1 tsp (4 mL) lemon juice
Ground pepper to taste
The next time I make this – and there will definitely be a next time – I will use less pasta and maybe reduce the cooking time on the zucchini. Let me know if you try this recipe!
