Featured Recipe

Unbelievably August is now upon us and the vegetable garden is bursting with goodies. The early zucchini and summer squash are coming on strong and will continue to fall if I can stop picking the tender blossoms that I so love to stuff with goat cheese, ricotta and fresh herbs for an appetizer!

If you can leave the blossoms be, the tender freshly picked zucchini in your garden or local farmers market are wonderful in this easy summer pasta. Add a caprese salad with sun ripened tomatoes and fresh basil also coming on strong in the garden now, warm rustic garlic bread and finish the evening with MHL Lemon Whip or your favorite store bought sorbet with fresh berries. A perfect dinner for a warm summer evening here in the Pacific Northwest!

Spaghetti alla carbonara di Zucchine - by Carla Capalbo Vegetarian
*Toss in shaved proscuitto or crisp bacon & omit salt if you prefer traditional meat version

5 tbsp extra virgin olive oil
1 garlic clove, peeled
1 lb. med zucchini, cut into 1/4" thick rounds; about 3 1/2 c
2 large eggs, room temp
3/4 c freshly grated parmesan, about 2 1/2 oz
12 oz spaghetti
6 large fresh basil leaves torn into pieces

* Heat oil in heavy skillet over med heat. Add garlic and saute until pale golden, about 1 min.
* Add zucchini and saute until beginning to color, about 15 min.
* Remove from heat; discard garlic.
* Meanwhile, whisk eggs and parmesan in large bowl to blend.
* Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
* Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook the eggs).
* Add zucchini mixture and half of basil to the pasta; stir gently to blend.
* Season to taste with salt and pepper.
* Sprinkle with remaining basil and serve.