Didn't have any real ideas for dinner tonight so whipped up something at random.
Chopped organic zucchini and onion fried in Colativa olive oil with a bit of bacon, then added cooked spaghetti. Topped with freshly grated Parmigiano-Reggiano and black pepper.
It was pretty good, and I had been worried about how well zucchini would work in it.
Suggestions for alteration/improvement?
You should try practicing your seasoning skills on fried eggs.
Fry an egg, cut it into quarters then season each individual slice with different combinations. This way, you'll get a feel for different flavors and soon become a spicemaster!
OP here. Yeah, I was a little impatient cutting up the zucchini but will definitely do smaller pieces next time. Didn't have any garlic around but onion seemed like a natural second choice.
One thing I wasn't sure about was whether to just add the cooked oiled veggies on top of plain spaghetti, or to cook the already-cooked spaghetti along with them in the pan for a bit.
-Add some garlic and black pepper in with the zuchini, some sliced mushrooms would be good too.
-Cook your pasta to al dente (still slightly chewy), and then add it to the pan that you're cooking you're veggies in directly from the water and then add a tablespoon or two of butter and toss the pasta with the veggies and the cheese in the hot pan.
-Plate it and add more cheese and maybe some parsley if you feelin fancy.