A family favorite in our house growing up (and still to this day) is Spaghetti Carbonara. We are huge fans. How can you go wrong with bacon?! Carbonara is easy to make and easy to consume!
In my search for easy to make, easy to pack for next day lunches, dinners I came across this recipe. Since I recently discovered eggplant (who knew I'd love it so much?!) I thought I'd give squash another try. I was obviously wooed by the bacon, and carbonara aspects of this dish. The mention of Asiago cheese clinched the deal.
The squash adds a subtle flavor, and is mostly enjoyable as a texture. Squash is technically a fruit and is high in vitamin A and is low on the glycemic index.
It was super easy to make, enjoyable to eat. (I haven't tried leftovers yet, but I always love the leftovers).
In several recipes I've made lately there is the step of saving the water from boiling the pasta. I had never heard of this before, but it is a fantastic step in making sauces. One could make an alfredo or white sauce very quickly by doing this. You add heavy cream to the party, melt cheese in the mix then thin the whole thing out with the starchy goodness water! Very clever.
Zucchini is something I've always disliked, I bet it will be my favorite new food here soon...
I'm learning to cook! fun!
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