- 1 lb whole wheat pasta
- fresh zucchini, cut into bite sized pieces
- fresh parsley, chopped fine
- balsamic vinegar
Cook pasta according to directions on package. About 2 minutes before finished, throw the zucchini in the pot and allow to cook until just tender. Rinse under cold water and allow to cool. Stir in good quality balsamic vinegar (I'm using some Private Harvest I got from Marshall's and it's the best I've ever had) and parsley. Refrigerate until served.
The dish: One of the original goals of starting this blog was to improve my camera skills. In addition to certain basic staging and lighting techniques, I've learned the most important rule in successful amateur digital photography: take lots of pictures. The finished product that ends up on this page (btw, if you click the above picture it takes you to a jumbo version of it) is the best of many out of focus and poorly lit attempts. I've begun a snap fish page to showcase some of the not ready for prime time shots. Feel free to check them out and let me know if you think I picked the best ones.
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