As I’m sure I’ve mentioned before in this blog, I like zucchini pretty much any way you slice (or shred it). It was a nice surprise to find it last week in my CSA box, only the second of the season. It seemed early, but I wasn’t about to complain.
Since I’ve only been in my new home about a week, it’s nice to have an old friend, and something I can cook with my eyes closed, at my side. I’ve been eating it raw and on pizza, but I wanted give my new kitchen something a little harder to produce tonight. Well, not really hard, but at least little more complex, if only in flavor.
I found the recipe for Spaghetti with Zucchini, Walnuts and Raisins in a stack of those I shoved in my hutch before I moved. I had been tempted to toss the whole stack out in the last days of packing, but luckily my hutch could be moved with the contents intact as long as they weren’t breakable. Knowing a stack of recipes fit the bill, I felt better tossing them in there than in the trash.
I had most of the ingredients on hand, only substituting penne for spaghetti. The raisins were picked out of a bag of trail mix. I thought about leaving them out entirely, as they’re not my favorite ingredient, but decided to keep them in as they were pretty much the thing that made the recipe different from any other I had made before.
The recipe was from Real Simple, which as the name suggests means it was pretty simple. But as with most of their recipes, they don’t tend to be too boring, even if they are easy. It was a good recipe to try out the flow of the kitchen. I was pleased with how the kitchen worked and was able to whip the whole thing up in about 15 minutes. I was also pleased with the taste when I sat down at my new table.
The raisins gave the dish a nice unexpected sweet taste against the garlic and toasted walnuts. Of course the pasta and zucchini were good, but there’s no surprise there. I’ll be adding this recipe to the binder I keep of successful CSA recipes. That is, as soon as I find it.