Adventures in cooking: Portobello mushroom stuffed rigatoni with olive oil and an Italian cheese blend, sautéed zucchini with spices and a University of Illinois wine glass full of Fetzer pinot grigio
At first I opted to make steamed broccoli, but the zucchini in my fridge was in a “now or never” sort of condition. Since I’m leaving on a business trip on Wednesday and I’m cooking dinner for Brad and me tomorrow, this was the end result.
I used a bit too much olive oil to sauté the zucchini, but the pasta was party-in-your-mouth good.
Sounds delicious! Have you tried grilling zucchini? I have a George Foreman grill in my tiny apartment, and I brush olive oil and sprinkle a little salt on zucchini and grill it up. It’s quite a tasty (and easy!) side dish.
