Another pasta recipe...

This is very simple. Boil pasta according to package directions. Drain. Add olive oil, chopped fresh tomatoes, salt and pepper, a little garlic if you want. Sprinkle on crumbled feta (I like the sun dried tomato and basil flavor) and dinner is ready!

Summer Pasta Your Way

10 oz dried spinach or whole grain spaghetti
2 TBSP sliced green onion
1 TBSP olive oil
1 1/2 c. assorted fresh summer vegetables*
1/4 c. sun dried tomatoes, drained and snipped
2 c. assorted color tomatoes (either grape or cherry halved or regular seeded and chopped)
1/2 c. white wine or broth
1/4 c. pitted kalamata olives, sliced opt.
salt and pepper to taste
1/2 c. crumbled feta cheese (or goat, gouda, or shredded parmesan)
2 TBSP. snipped fresh basil
Cook pasta in salted water according to package directions. Meanwhile, in large skillet cook onion in hot oil over med.
heat for 30 seconds. Stir in assorted veggies and dried tomatoes. Cook covered 5 minutes, stirring once. Stir in fresh tomatoes, wine or broth, and olives if desired. Cook 30 seconds more. Spoon tomato mixture over hot cooked pasta, Toss gently. Season to taste with salt and pepper. Sprinkle individual servings with cheese and basil. Can add grilled chicken or shrimp also.
* sugar snap peas halved crosswise, quartered and sliced zucchini or summer squash, sliced mushrooms, diced sweet peppers, cooked lima beans, green beans, asparagus, carrot, or eggplant are all options.

Creamy Coleslaw

1/2 cup Hellmann’s mayonnaise
1/4 cup sugar
3 carrots, shredded
1 small head of cabbage, shredded
Mix mayo and sugar. Stir in cabbage and carrots just before serving. Season with salt and pepper to taste. (Sometimes I add a little more mayo, adjust amounts to your liking).

Veggie Wraps

2 large flour tortillas (9” diameter), can use regular, spinach, tomato, etc.
6 TBSP cream cheese (softened to room temp)
1/2 small cucumber, peeled and thinly sliced
1 tomato, thinly sliced
1 cup alfalfa sprouts
salt and pepper to taste
(Feel free to experiment with other fresh veggies-lettuce, spinach, peppers, onion, shredded carrot or cabbage)
Spread the tortillas with cream cheese. Arrange the veggies of your choice equally among the tortillas. Sprinkle with salt and pepper. Fold tortillas into a wrap, cut in half on the diagonal and serve immediately.

Chocolate Zucchini Cake

1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
1/2 c vegetable oil
3 tsp vanilla
1 3/4 cup all purpose flour
1/4 cup baking cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
2 cups shredded zucchini
1 cup chopped walnuts (optional)
1/2 cup semi-sweet chocolate chips
In a mixing bowl, cream butter and sugar. Add eggs beating well. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder, and cinnamon; gradually mix into wet ingredients. Fold in zucchini and walnuts if using. Spread into a greased 9X13 pan. Sprinkle with chocolate chips. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean. Cool before slicing. Good with whipped cream or vanilla ice cream. No one will ever guess there is zucchini in it!

Easy Cucumbers

(This is my Grandma’s recipe...she has been making it for years.)
Cucumbers, sliced (peel if you would like, or leave the peel on)
Onions, sliced
Salt
Pepper
1 cup water
1 cup white vinegar
1 cup sugar
Sweat cucumbers 15-20 minutes with salt and drain off excess water. Combine water, vinegar, sugar, and pepper and stir until sugar is dissolved. Pour over cucumbers and onions. Keeps up to 3 weeks in refrigerator. The longer they set, the better they taste.