You know how for just a moment a thought flutters through your head and you kind of remember having it, but not totally consciously and then suddenly you’re doing the thing you were just ever so slightly considering?
In January, I visited college friends in San Francisco. We took a road trip to Napa and spent the day tasting wines we could never afford and eating the most amazing sandwiches, cheeses and chocolates from the best deli I’ve EVER been to…I can’t remember what it’s called, but maybe I can find out and re-post. When I got back to Seattle I was abuzz with San Francisco stories, the trip had renewed my love for that city on the bay once again. For a moment Dan and I had a teeny tiny twinge of San Francisco moving potential. Little did I know that just a mere five months later we would be moving to San Francisco! Happily, we’ll be taking the table for two with us.
To commemorate moving to a new city, apartment searching, moving-in together, selling half of my furniture and building a new life in an amazingly beautiful and diverse city, we did what all humans do: we made dinner! Stay tuned for moving updates and mishaps that only a move can bring.
Zucchini Ribbon Fettuccine
Ingredients:
4-5 zucchini (depending on the size)
2-3 yellow squash (the kind that look like a yellow zucchini)
2 garlic cloves
1 lb. of fresh fettuccini
Parmesan cheese
Olive oil
Zucchini Ribbon Fettuccine
Ingredients:
4-5 zucchini (depending on the size)
2-3 yellow squash (the kind that look like a yellow zucchini)
2 garlic cloves
1 lb. of fresh fettuccini
Parmesan cheese
Olive oil
Use a julienne or a vegetable peeler to make ribbons of zucchini and yellow squash and gather them into a pile. Pour a couple tablespoons of olive oil into a warm pan and sauté the garlic until it is a little translucent. Add salt and pepper and the vegetable ribbons (you could also use carrots). Toss the veggies with the garlic using tongs to ensure all of them are cooked through. You do not need to brown the ribbons or wait until they’re a pile of mushy green and yellow goo, just warm them through and make sure they’ve taken on enough olive oil and garlic. Always salt and pepper a zucchini while cooking to make sure it doesn’t come out tasting like nothing.
Boil water in a large pot and cook the fettuccine according to the package directions.
Toss the Fettuccine with the veggies in a large bowl, sprinkle on some parmesan and olive oil and enjoy (immediately, this dish cools off pretty quick). The hardest part about this dish is making the ribbons and the timing of all of the ingredients...I may still need to work on this myself!
This photo is not great, but the meal is simple, fast and delicious...I really need to work on my food photography!!
