We actually ate dinner outside on the back deck last night!
This is a big deal because it has been cold and raining here in our part of Northern Virginia for what feels like the entire month of May. But that seems to be over now and we’re breaking out the summer dresses and sandals. Yay! 🙂
So, last night…. I made kind of a combination of two family favorites – Zucchini Pasta Olio and Pasta e Olio – with a few minor changes.
This recipe and those are similar in that all three make for great weeknight meals. Super quick, easy to make, and only require a few ingredients that you probably either have on hand already or could easily swap out for something else.
And this one is the best of both because, instead of using an entire box of spaghetti pasta, we’re swapping out half of that for spiralized zucchini, which also gives the dish a nice touch of color. But you could totally make this with either all pasta or all zucchini.