For dinner Wednesday night, I wanted to use up some left over ingredients from the pizzas we made last week. I used the leftover part-skim mozzarella, tomatoes on the vine, and fresh basil to make a caprese salad appetizer. I assembled the salad then drizzled about 1 tbs olive oil and 1 tbs balsamic vinegar on top.
Robbie made “regular” linguini noodles for himself but, in an effort to kick it low-carb (as “the kids” say), I made zucchini spaghetti for me. I followed this recipe from the New York Times’ Health section then covered it in garlicky tomato sauce. It’s a very simple recipe. Just use a peeler to trim off long, thin pieces of zucchini. Stop when you get to the seeds and core. I used one zucchini since I only needed one serving. Sauté it in a little olive oil, sprinkle some salt and freshly ground pepper, and serve covered with your favorite tomato sauce.
Delicious and quick!