We had my sister Anna over for an almost simple meal tonight. Almost simple, because Shane made the pasta from scratch. Otherwise it would have been a really quick and easy prep. I’m labeling this post quick assuming most folks don’t make their own pasta on a regular basis (we certainly don’t), and would be using pre-made.

Shane cooked his (delicious, fresh, homemade) fettuccine with pepper and pecorino cheese. I like the Lidia Bastianich recipe and this one from Smitten Kitchen for this dish. Both are super-quick and simple to prepare.

I used up three whole zucchini from my csa box with only a little leftover (for lunch tomorrow).

• Basic Zucchini •
Cut zucchini into 1/4″ thick rounds. Saute zucchini in equal parts butter and olive oil, I use about 1.5-2 tablespoons of each for 3 medium zucchini. Zucchini cooks better when it’s not too crowded in the pan, so use a large saute pan. While cooking add salt and pepper to taste. When zucchini is tender but still bright and not mushy or greying add a handful of slivered basil leaves. Remove from heat and serve topped with parmesan cheese.

I made the carrot salad from two nights ago, again tonight, per Rose’s request but without the radicchio or chick peas. Frankly it was quite boring. The very exciting news is that Rose, a dedicated non-veggie eater, has eaten more carrots in the past three days than in the previous three years. If you are a parent you’ll understand my excitement, apologies to non-parents.