Marcel Duchamp, At the Palais de Glace, 1909, Ink with splatter on paper
One of the many things I am loving about married life, is getting to celebrate the little we-just-started-dating-esque anniversaries once again. This week marks our one month anniversary, celebrated with some beautiful fall blooms from the husband, and a little weekend getaway. As we were heading down to the Chicago area for a baptism on Sunday, we decided to extend our little trip and head down Saturday night for a late night drink at Pops for Champagne and dinner at our favorite Chicago restaurant, Quartino Ristorante & Wine Bar, which has the most incredible Italian small-plates.
(Made using uncooked spaghetti)
Though the husband & I don’t normally keep carbs in the apartment, I always tend to keep an emergency stash of whole wheat spaghetti in the pantry for when a pasta craving hits.
Summer Squash Spaghetti
2 servings organic whole wheat spaghetti
1 tbsp olive oil
1 vidalia (sweet) onion, sliced
1 zucchini, sliced
1 yellow squash, sliced
2-3 cloves garlic, minced
salt & pepper
red pepper flakes
Cook spaghetti according to package directions. I am personally a big fan of Trader Joe's brand Organic Whole Wheat Spaghetti.
In a large skillet heat the olive oil, and add the sliced sliced onion,
zucchini and yellow squash. Add the garlic, and saute veggies until
Drain the pasta, and add the sauteed veggies. Toss with fresh basil,
parmesan, and a little butter or olive oil. Add salt, pepper and red
pepper to taste.
Fresh end-of-summer-veggies + pasta = a perfect summer to fall transition meal, Enjoy!