One of our favorite pasta is Zucchini Pasta. The zucchini is sliced very thin and then sauted to a dark brown. It shrinks down to almost nothing, intensifying its flavor. No matter how many zucchinis we buy at the market it never seems like it is quite enough. You should try this dish. The recipe is from Mark Bittman in the New York Times and is easy and good! You can get the recipe from our blog of: June 19, 2009. Click the date to get the recipe.
We started with Melon and Prosciutto.
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