Drats, here I am up way too late again. Couldn’t resist watching my tivo’d Bachelor “Where are they now” which was mostly old footage, don’t they know faithful Bachelor fans will catch stuff like that?!! Still entertaining though, I was so mad, my DVR cut off the end where Brad was watching Deanna and Jesse on the show. Can anyone tell me what happened, it cut off while he was eating his sandwich! Never thought I’d see him on the show again.

Ok, enough of that. Here is a very healthful, full of great flavor, farmer’s market spaghetti I put together for dinner a couple nights ago. I love all the fresh veggis and very light sauce. It’s really good and quick to get on the dinner table.

If you think your kids might have an issue with the veggis in this dish, spoon their spaghetti into bowls and cut it up into little tiny pieces with kitchen scissors so they have to eat it with a spoon. I do this with my boys pasta all the time and they don’t even realize they are eating veggis!

Do check out my sister in law’s cute shabby chic Ladybug Lane boutique if you are in the market for some fun new decorations, she’s adorable and is so creative!

Here’s to a great week and some good cooking! Next up is those incredible stuffed brownies that had my family in a feud because I didn’t make enough!



Summer Zucchini And Grilled Chicken Spaghetti With Leeks and Fire Roasted Tomatoes

1 lb whole wheat Barilla thin spaghetti noodles
3 Tablespoons extra virgin olive oil
1 large zucchini, diced, about 3 Cups
½ Cup finely diced onion
½ Cup finely diced leeks (you can substitute onion, if desired)
pinch of kosher salt
3 cloves fresh garlic, minced
2 Cups grilled chicken breast, about 2 medium breasts
1 14 oz can Muir Glen Fire Roasted Tomatoes
10 fresh basil leaves, stacked, rolled and thinly sliced into ribbons (chiffonade)
½ teaspoon kosher salt
¼ teaspoon garlic salt
¼ teaspoon black pepper
2 Tablespoons extra virgin olive oil

1. Cook pasta according to package directions. Drain and set aside. Place olive oil in a large sauté pan over medium heat. Saute zucchini, onion and leeks for 5 minutes, until softened. Season with a pinch of salt. Stir in garlic and cook for an additional minute. Add chicken, tomatoes, chicken, basil ribbons, cooked pasta, salt, garlic salt, pepper and olive oil. Toss to combine all ingredients and reduce heat to low. Taste and season according to your taste, I tend to like it a little salty! Enjoy!

about 6 servings