I’m all foggy-headed and blah-yuck today. This past weekend our church had its annual retreat and it about did me in. Retreats are NOT relaxing. Can I get an amen?
I did, however, enjoy my time in spite of myself. (Except for Sunday. On Sunday everyone and everything fell apart at the seams.) Each year the kids are one year older (imagine!) and just that much more independent. This was the first year that I went to all the sessions (that I wanted to) and indulged in leisurely conversations.
That was nice.
I’m not really in the mood to write (depressingly enough, this is often the norm nowadays), but I’m popping in because PW told me to.
So instead of blabbing on and on about all my trials and tribulations, I’ll simply give you this:
It’s what I made with the lemon butter that was leftover from that swoony supper we had last week—skillet-blackened zucchini tossed with lemon butter, pasta, and Parmesan cheese. It’s not really a recipe, but I’ll pretend it is.
Lemon Butter Pasta with Zucchini
This dish is quite versatile. You can replace the zucchini with steamed broccoli, asparagus spears, or green peas, add in some meat (chicken or fish would be nice), play around with the cheese (feta, anyone?), use various types of pasta (or maybe even a grain). Whatever you do, don’t nix the lemon butter. It’s key, and it rocks.
1-2 cups leftover cooked pasta
1 small-medium zucchini, quartered lengthwise and then sliced
1 tablespoon olive oil
1 tablespoon butter
2-4 tablespoons lemon butter
1/4 cup freshly grated Parmesan
Put the olive oil and butter (not the lemon butter) into a skillet set over medium-high heat. When it sizzles, add the sliced zucchini. Toss the zucchini around to coat it with the grease, and then let it rest a couple minutes to allow the bottom side to get nicely blistered. Toss a bit more till fork-tender (but not soggy) and sprinkle liberally with salt and pepper. Add the pasta and toss to coat. Add the lemon butter and toss again. Sprinkle with the cheese and serve.