Zucchini pasta with salad and crusty bread
My parents were visiting this weekend, so of course I wanted to make dinner for them one night! We started off Saturday by going to the farmers market and exploring around. Going to the farmers market with my mom and dad is much more amusing than going on my own!
After perusing the farmers market, I decided to make pappardelle with slow roasted zucchini sauce and a salad with tok choy (yes, tok choy, not bok choy). We also went to an Italian festival that afternoon where we picked up a nice loaf of ciabatta bread to go with dinner.
I started off the pasta sauce by slicing the zucchini into very thin rounds, and tossing it in a pan with olive oil, vegan butter, and lots of minced garlic. Then the zucchini cooked down for a long time….it gets kind of ugly but super tasty.
While the zucchini was cooking, I used the tok choy and a minced red pepper to make a yummy salad. This was made much easier by my mom volunteering to clean and destem the tok choy. I also decided to mix up my own dressing with some Dijon mustard, red wine vinegar, lime juice, Persian lime olive oil, and salt and pepper.
Once the zucchini had cooked down and the pasta was cooked, I added a little rice vinegar to add a little tang, then tossed in the cooked pasta. Lots of freshly chopped parsley got mixed in for a nice pop of freshness and greenness. Then, dinner was ready to serve! It was a fun dinner to linger over, especially with some Railyard that was fetched by Jon and dad from one of our favorite breweries, Wynkoop Brewery.
My favorite dish was actually the salad–I think tok choy is one of my new favorite greens! Plus, it was fun to have my parents visiting to top off our 2 weeks of family fun. 🙂