We had sprouted wheat parpadalle pasta tossed with some artichoke antipasto stuff, topped with a Middle Eastern zucchini from our garden sauteed with garlic paste, spinach, and lemon juice. Add some diced tomatoes from the garden and a drizzle of balsamic vinegar and that's dinner!
Dinner was very quick, hence Christie's name for the dish, and a lovely way to appreciate more of the tasty things we planted this summer. I especially enjoyed her use of "quick" and "late" following one another in the dish name.
Posts
No comments:
Post a Comment