I'm back again with yet another Rachael Ray offering. (See past RR stuff here, here, here, here, here, aaaaaaand here.) This cookbook has a legitimate story behind it, and it's the first Rachael Ray cookbook I ever owned. Let's see if I can sum this up in 300 words or less. (Probably not.)
On Christmas Eve 2006, my dad called to tell me his sister, my aunt Denise had died, and it was. . .unexpected. She wasn't well, per se, but she didn't seem bad off enough to just die randomly on Christmas Eve.
As you might expect, we didn't do Christmas at my grandparents' (both of whom were still living at the time) like we usually did. A few weeks later, my sister and I received the gifts Denise had bought us.
I don't know if any of you have ever opened Christmas gifts from someone who died not too long after buying them for you, but it's surreal.
I had just started really getting into cooking for myself, and here it was for Christmas that year -- my first Rachael Ray book. (And it wasn't until I was writing this post that I realize this is probably why I've made it something of a mission to own all the RR cookbooks. Huh. Go figure.)
Anyway, I won't do the RR things that make me insane like referring to the olive oil as EVOO, or using the word "stoup" for something that is clearly a soup.
Instead, I'll just offer up a thanks for the cookbook -- I had this one before I started collecting cookbooks with a vengeance.
Zucchini and Bow Ties
Makes 4 servings
From Rachael Ray 365: No Repeats -- a Year of Deliciously Different Dinners
Salt and pepper
1 lb. bow tie pasta
1/4 cup olive oil
6 cloves garlic, diced
2 medium zucchini, cut into matchsticks
1 cup Parmesan cheese
1 cup basil leaves, torn (20 leaves or so)
Prepare the pasta as indicated on the package. Drain and set aside.
Heat the olive oil and garlic together in a large skillet over medium-high heat. Cook for 2 minutes. Add zucchini and cook, stirring occasionally, for 7 minutes.
Season with salt and pepper to taste.