At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
A new way to use the plentiful zucchini from your garden.
Cook pasta according to package directions. Drain; set aside.
Meanwhile, stack cheese slices. Cut into thin strips; coarsely chop. Set aside.
Melt butter in 10-inch skillet until sizzling; stir in garlic. Stir in all remaining ingredients except pasta and cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes).
Stir in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese. Serve immediately.
*Substitute 4 ounces (2 cups) your favorite uncooked dried pasta.
Dietary Fiber: 6g
I made this recipe, it was so good....really liked the combination. I used zucchini and yellow squash in stead of eggplant. I could not find a nice eggplant...so I used the squash...Turned out great...Thanks you the recipe.!!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2021
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After you make the hamburger patties and light the grill, what do you get out of the fridge?
Probably ketchup, mustard and relish. Maybe mayo, lettuce and tomatoes. Those are the classics, and I love them, too.
But, sometimes I like to look at the burger and bun as just a starting point for some fun, creative cooking. More ...
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