Linguine with Goat Cheese and Zucchini

Ingredients

• 12 ounces (3/4 of the box) linguine
• 1 tablespoon olive oil
• 1 pound zucchini, sliced into thin half-moons
• Kosher salt and pepper
• 1 clove garlic, chopped
• 5 ounces fresh goat cheese, crumbled
• 2 teaspoons grated lemon zest

Preparation

• Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot. 
  
  
  Heat the oil in a medium skillet over medium-high heat. Add the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes. Stir in the garlic and cook 1 minute more. Add all but 2 tablespoons of the cheese to the pasta. Add the reserved pasta water, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until creamy. 
  
  
  Serve the pasta topped with the zucchini, lemon zest, and the remaining cheese. 
  recipe from Cooking Light

Rigatoni with Zucchini & Saffron and Asparagus with Balsamic, Garlic, & Tomato Reduction

Church Bells

This weekend Giulio and I attended his cousin's wedding in his hometown. Everything was perfect. We began the day with a morning run on narrow roads through the country. The traditional Catholic ceremony began around 11am and was followed by a beautiful lunch in the house next door to Giulio's parents' home. The food was incredible and everything was perfectly arranged. After dining for nearly 5 hours, we returned home for a siesta in effort to prepare ourselves for the country-themed red lipstick/mustache party (opting to penetrate social standards with a decided role-reversal). We spent the night drinking, eating, dancing, and even bobbing for apples- it was a beautiful affair and a sensational party.

The following morning, Giulio and I enjoyed breakfast outside, after which I excused myself to the restroom for 5 minutes, to find him upon my return, standing against the courtyard doors with a massive gun aimed at the passing pigeons.

Sausage, Tomato, and Arugula Fettuccine

1 9-ounce package fettuccine or linguine
2 tablespoons olive oil
1 onion, chopped
6 ounces Italian turkey sausage (i actually doubled this)
2 teaspoons minced garlic (though I love garlic and would have double to tripled this)
1 pint cherry tomatoes
1/4 tsp salt
1/4 tsp freshly ground black pepper
3 cups baby arugula leaves
parmesan to your heart's desire
Preparation

• 1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
• 2. While pasta cooks, heat oil in a large skillet over medium-high heat. Add onions and cook for 3-5 minutes, until "glassy". Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well. Sprinkle with pecorino Romano.

Mozzarella Burgers

Mozzarella Burgers- buon appetito! 

This recipe is quick and easy but presents rather impressively. I even managed to woo Giulio's bestie Tommaso who is well known for being the preeminent chef (and economist) of his peers.

• Start with a large tomato (preferably heirloom and ripe) and cut it in half. Place the halves on top of a foil-lined pan and drizzle with olive oil and a tiny bit of balsamic vinegar. Slice a few garlic cloves and put them on top, then sprinkle with salt and freshly ground black pepper.

• Bake at 425 for roughly 15 minutes.

• Immediately place a few slices of mozzarella in between two halves. Garnish with basil and let it melt in your mouth!