For my first GIVEAWAY!!!
One of my wonderful followers will have a chance to win a gift certificate and use it towards anything , even towards one of many Dinning room sets. So what are you waiting for?
Make sure you are following me on Blogger
So be ready come next week!
Just so I don't leave you without being hungry about something, Here's a Recipe fresh from the garden for you
Zucchini Penne with Vodka Cream Sauce,
Ingredients1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 cans (one 28 ounces, one 14.5 ounces) diced tomatoes (I used about 3 cups chopped tomatoes)
1/4 cup vodka
1 package (12 ounces) whole wheat penne pasta
2 teaspoons prepared pesto
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons all-purpose flour
1/2 cup heavy whipping cream
1 cup whole milk (I used Skim)
1/2 cup shredded Parmesan cheese
2-3 small or medium sized Zucchini sliced (I just use whatever I have on hand which was about 2 , don't cut too thin)
In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes and vodka. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until slightly thickened, stirring occasionally.
Meanwhile, cook penne according to package directions. - I did the pasta last so that I could throw in the Zucchini. I chopped up 2, which were a little larger than a small zucchini, add how much you want or have on hand, you can never have too much!
Stir the pesto, salt and pepper flakes into tomato mixture. In a small bowl, combine flour and cream until smooth; stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain penne; serve with sauce. Sprinkle with cheese
It's a very creamy sauce, I loved it. Wasn't so sure my kids would like it so I made them a simple garlic marinara sauce, but they all went for the Vodka sauce. Go figure right? If your not a fan of the pepper flakes, omit them, just add a dash or two of pepper to your liking. You could even add some smoked sausage or ground sausage to this, anythings possible really. As I always say, a recipe is your starting base, once you make it, create your own!