Houston, we have some veggies!
Well, just zucchini for now. Lots and lots of zucchini. This picture was taken after my sister-in-law took 8 (to make zucchini bread), my mother-in-law took 4 and I set aside another 4 to take to my parents tomorrow.
And a few banana peppers. My husband failed to remember which row he was picking them from so we weren’t exactly sure which were sweet banana peppers and which were hot banana peppers. Good thing we both like spicy food.
I was solo for supper tonight and decided to go meatless. Pasta (as always) sounded delicious. I was determined to use a zucchini in my dish so I whipped up a quick and easy marinara with not only a zucchini, but also 2 banana peppers. It seemed a
shame to combine canned ingredients with my fresh-from-the-garden veggies. It still tasted good and I think it turned out quite pretty.
Has anyone tried whole grain pasta? I’ve been a strictly whole wheat girl for a couple years now, but the grocery had whole grain on sale for ridiculously cheap a few weeks ago and I stocked up. I’ve had it several times now and both my husband and I like it. The nutrition information and health benefits seem very similar to whole wheat and it sticks together like whole wheat when cooked. However, the color and texture are more like regular white pasta. Am I missing some key piece of information that makes it healthy only in name?