Date Night

And when I say date night, I mean the kind of "Date Night" you have when you are saving for a wedding :-) We walked to the Sammamish Farmers Market (approximately 5.5 miles round trip, with LOTS of hills) and perused some local produce, goods, wine, etc. I am a sucker for Farmer's Markets. I love talking to the vendors, learning about their craft, people watching galore! We came home with this (plus some fresh whole wheat roasted onion pasta):

Beets, yellow bell pepper, basil, zucchini, cherry tomatoes

So, with our bounty of local goods I decided to embark upon yet another veggie pasta dish!

Zucchini Pappardelle

serves 2 if you have a big appetite like Shawn and I

• 1/4 cup onion, chopped
• 1 TBSP garlic, minced
• 1 bell pepper, cut into strips
• 1 zucchini, julienned
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 cup chicken stock
• 1/4 cup half & half
• 1/2 pound pappardelle (or pasta of your choice)
• 1/8 tsp freshly ground black pepper
• 1/4 cup fresh basil, chiffonade
• 2 TBSP fresh flat leaf parsley, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup toasted pine nuts
• freshly grated Parmesan cheese

Boil heavily salted water for pasta; cook pasta until al dente. Meanwhile, saute onion, salt, and red pepper flakes over medium high heat until onions are translucent. Add bell pepper, zucchini, garlic, and black pepper. Saute until just starting to get tender.  Add chicken stock and half & half and simmer until liquid reduced by half. Add veggie mixture to cooked pasta. Toss with basil, parsley, and pine nuts. Divide into bowls and top with freshly grated Parmesan cheese and tomatoes.

We ate our pasta and watched The Bounty Hunter - I want Jennifer Anniston's body (she probably doesn't eat pasta though)! 

Yep, that's right, no wino on this night. Have final dress fitting on Monday!!!!

Cheers!