Hi my name is Sarah and I was a pasta addict.
I kid you not that, at almost every restaurant I went to, I always desired some sort of noodle component to my dinner. Thai meant pad thai or green curry noodles. Chinese dim sum meant pan fried noodles with gravy. When we sat around the kitchen table and negotiated Chinese takeout, I always demanded we order not one but two kinds of lo mein. You know, in case we ran out. And I'm sure you can already guess what I ordered at an Italian restaurant. Pizza, obviously. Pasta was something I craved. And it wasn't just pasta: it was noodles. "Strings" were the only kind I would order and the only kind of pasta I would ask for, if given the choice. And you can imagine, as the oldest sibling, the bribery I tried to invoke on my brother and sister to get spaghetti for dinner.
Fortunately for them, I was not the master manipulator I thought I was.
I had to take brief hiatus from spaghetti, as the college dining hall only served penne. It practically broke my heart. Plus, what fun is pasta if you can't slurp it up? I finally came back to spaghetti once I went on a lighter meal plan. I got more and more creative, expanding beyond the Prego of my youth. You know Prego, right? While I do admit there is a time and a place for Prego (namely 2 AM pasta cravings. Spinach ravioli with some prego just screams delish) once you make a sauce as easy as this, it's hard to go back. This recipe makes use of the flavors of late summer tomatoes and comes together in not even 5 minutes. It's light, delicious, and will not leave you sweating over your stove. All you have to cook is the pasta. Feel free to use all pasta or all zucchini if you want. Add feta, goat cheese, or whatever your heart desires. Top with grilled vegetables, shrimp, or chicken. You can be as creative as you want! And who does not want to go picasso on your food?
Zucchini Spaghetti with Raw Tomato Sauce
Don't even get me started on my picasso school project in 8th grade.
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.