I’m obsessed with zucchini right now.
I blame it on Franny’s; this weekend, my husband and I went there for dinner, and I had a pasta dish that was basically the perfect summer pasta dish. It was super-simple: penne pasta, stracciatella (a soft, mozzarella-like cheese) and sauteed zucchini were tossed with a little olive oil, salt and pepper…and that was it.
But it was so good. Salty and oily in all the right places, and very fresh and delicious. I want to try and replicate that, and while I don’t have the same quality of ingredients (unlike Franny’s, I don’t have access to amazing local farms), I’m hoping it will be almost as good. Or, well, as good as an amateur cook can do.