Now my inspiration of the day. I had an urge for pasta but didn’t want to have something that heavy. So I turned zucchini into something like pasta, made sauce from scratch, added a little pork and you have my new creation.
Pulled Pork Over Shredded Zucchini
1 tsp Olive oil
½ Yellow onion chopped
1 Yellow chili pepper chopped
Blend of herbs to taste
4 clove Garlic chopped
8 Roma tomatoes
2 Zucchini shredded
12 oz Pulled Pork (left overs)
Heat a large stock pot over medium heat. Add olive oil, onion, and chili and season with herb blend. Cook stirring often. Add the garlic and Roma tomatoes, stir and bring to boil. Reduce the heat to medium/low and let cook for about 30 minutes stirring often until the tomatoes break down. Taste for seasoning and add the herb blend to taste. Add the pulled pork to the tomato sauce, stir to incorporate and let cook for about 10 minutes on low heat. Place the zucchini in the middle of the plate and top with the pork/sauce mix and serve. Serves 4
Capellini with Vegetable Garlic Sauce
I wasn’t planning to do a pasta dish when I was thinking about my weekly menu but when I was shopping at Sprouts Sunday I noticed this beautiful package of Capellini (angel hair) pasta. Well this man can only resist things for so long. I love angel hair pasta. I instantly thought of a vegetable garlic sauce to pour on top. One word of caution, if you’re like me and love garlic make sure your significant other enjoys this dish with you or you will never be kissed again.
1 package of Capellini pasta
2 green onions, chopped
1 zucchini, chopped in small pieces
1 yellow squash, chopped in small pieces
3 Roma tomatoes, chopped
1 handful of fresh oregano, chopped
2 tbsp. butter
4 cloves of garlic, chopped
Parmesan cheese, grated
1 handful lemon balm, chopped
1 handful cilantro, chopped
Heat a large pan of water on high heat. When the water boils add 2 large pinches of salt and your pasta. Cook for 3 minutes and drain.
In a large skillet over medium heat add olive oil, green onion, zucchini, yellow squash and cook until tender. Add the tomatoes, salt and pepper, oregano and cook until the tomatoes start to break down. Remove to a serving bowl.
Add olive oil and butter to your skillet add the garlic and cook stirring often. Don’t let the garlic brown. Combine the pasta, vegetables and garlic oil. Top with parmesan cheese, lemon balm, and cilantro.