I had a pretty shitty single gal night last night. I don't expect that many of my readers identify with dating at 29, so I'm not even going to go into the details, except to tell you that when I finally pulled myself from bed at 3:30pm, I really needed pasta. (To be honest, I really needed macaroni & cheese, but that wasn't happening without a trip to the store, which wasn't happening in my current physical and emotional state.)
As usual, my cooking is on a what-I-have-on-hand basis, so I took this recipe from Chocolate & Zucchini, and tweaked it to fit my pantry.
1 T olive oil
1 serving pasta
1 C hot chicken stock
1 small zucchini, matchsticked
1/8 onion, minced
2 cloves garlic, minced
1/4 C grated cheese
(For some ungodly reason, I am out of parmesan - I went to the store on Friday but it's such a staple for me I didn't know I was out- instead, I used my new favorite cheese in the world, from Wensleydale- smoked cheddar with carmelised onions. It wasn't easy to grate but it melted well and the sweet, smoky flavor mingled with my dish nicely.)
Heat olive oil in saucepan. Add garlic and onions, and cook for a couple of minutes, until fragrant. Add in dry pasta and cook for 2 minutes, stirring, until the pasta has a nice coating of oil on it. Add in a cup of hot stock, cover and reduce heat. After about 5 minutes, throw in zucchini and continue to simmer until all the liquid is absorbed. I threw in the grated cheddar at the end and served immediately, with fresh cracked pepper.