Weekends are my time to get busy in the kitchen. Long cooking stews, fancy salads and creative desserts get tested, tasted and devoured. But weeknights are hectic, I'm hungry and time is short. Did I just describe your weeknights, too? Take-out meals are a rare event here and I much prefer to cook my own food. But weeknight meals have to be simple, quick and use a minimum of pots and pans. So, when the folks at OXO and Plated invited me to participate in the Very Vegetarian Recipe Challenge and asked for a quick easy, yet nutritionally sound, dinner idea, I knew it was right up my alley.
8 oz. Fettuccine
2 Tablespoons olive oil, divided
1 Cup chickpeas, drained and rinsed
Kernels from 2 ears of corn
1 Clove garlic, peeled and minced
8 Cherry tomatoes, cut in half
1 Zucchini, peeled
1 Tablespoon chopped fresh basil
Salt & pepper to taste
1/4 Cup Parmesan cheese, grated
|The OXO corn husker makes it easy to quickly remove the kernels.|
|The OXO hand held mandolin cuts thin, even slices.|
|The OXO tongs make is easy to toss ingredients together.|
Note: Although OXO provided me with complimentary tools, I was under no obligation to use them or create a recipe for the challenge.