Before anything else, let me get this cleared up – I am in no way headed down the blogpath taken by the likes of marketman and chichajo (my favorites, by the way.)  My kitchen prowess is in no means in a good enough position to transcend from the home kitchen to the upper tier of the already overly-cluttered blogosphere, as these guys have done. But I have had a few adventures to speak of, and to date, at least 3 big lunches that I’ve prepared to satisfied stomachs and happy hearts (or maybe it was just my birthday, haha.) And since this was a pretty good one to write about, I shall go ahead.

Inspired by a recipe from smittenkitchen.com, I decided to try a version more akin to my taste, substituting a few methods and ingredients to do just that.  I ended up with a good first trial; probably with the ease with which it was made, and the familiarity of the dish to some pasta sets we’ve done at home in the past.  Anywho. Here’s the recipe (actually, more like a rundown of ingredients and cooking methods, since I don’t really cook by measure):

Ingredients:

A handful of fresh basil leaves//1 medium-sized zucchini (cut into thin strips)//Diced garlic//Enough olive oil to cover all ingredients//Spaghetti noodles (this recipe’s good enough for around 1/4-1/2 kilo)

Instructions:

Saute garlic in olive oil until golden brown. Throw in basil leaves and zucchini. Saute in oil until zucchini gets to a soft (but not soggy) consistency.

Season with salt and pepper. Turn off fire and toss in spaghetti to get all noodles covered in sauce. Sprinkle with parmesan to taste.

That’s it! Too easy not to do, right?  Simple but will definitely impress.  Perfect for a light supper mid-week or a non-fancy sunday lunch. Enjoy!