I’m very excited that this week, this site hit its millionth page view!
When I think about that, it sort of makes my head explode — the internet is really so amazing, and I constantly appreciate the fact that I get to reach so many people just by putting up my own photos and recipes. Â When I get emails that people have actually tried and served my recipes, all across the country and throughout the world, it’s pretty much the quickest and easiest way to make my day.
One of the really exciting things about having a website is that it’s a slow process of regular growth. Â Last year around this time, I was thrilled to get a hundred visitors a day — now it’s several thousand. Â I’m thrilled to revisit this next year, and see how far I’ve come,
So, to celebrate, I’m posting a recipe that’s simple, fresh and perfect for the early days of summer. Â I bought freshly made ricotta from the italian market near my apartment, but if you wanted to go all out, you could make your own with these instructions. Â This is an easy, healthy weeknight dinner, and an excellent addition to your go-to recipe list. Â And I’m excited for zucchinis and summer squash to come into season, but you could also make this with spinach or broccoli, if you want to convert it to a more wintery recipe. Â Enjoy!
Last, but not least, the winners of the Singing Dog vanilla beans are comments #13 (AJ) and #50 (Katie) — I’ll be emailing later today for your addresses!
Pasta with Riccota and Zucchini
1 box (1 lb) gemelli pasta, or similar
1 fresh zucchini, jullienned into 2″ slices
1 fresh yellow squash, julienned into 2″ slices
2 tbsp white wine
2 tbsp olive oil
1 cup fresh ricotta
1 tbsp chopped fresh tarragon
Cook pasta according to the directions on the box. drain it and reserve 1/2 cup of the pasta water for sauce. In a separate saucepan, saute zucchini and squash in olive oil, then add the ricotta, white wine and tarragon and heat through. Add enough pasta water to thin out the sauce, then add salt and pepper to taste, and toss with the pasta. Serve.