Follow the Diva to our website for the simplest most diva-licious pre-Thanksgiving dinner!
Rotelle Pasta with Zucchini Sauce
Toasted Head Chardonnay 2011
Qupe Central Coast Syrah 2010
So, are you thinking: what’s with Mimi and this “menu”? Pasta and two wine recommendations … man she’s slacking off! Yep, that’s it for this posting. I love this pasta so much when I make it, I stuff my face and there isn’t room for another thing. (Again, the reason I am at the gym every day of my life.) If you would rather have it as a side, you should serve some kind of steak. For some reason, chicken and fish don’t cut it with this pasta. This is ridiculously easy to make for a midweek celebration!
6 medium size zucchini (green squash)
1 stick unsalted butter
Wedge parmigiano reggiano cheese
1 head of garlic
1 bunch of basil (optional — see Sue’s commentary on the website)
1 lb box rotelle pasta
Qupe Central Coast Syrah 2010: I really prefer the chardonnay with this meal. If you are a stickler for red with pasta though, I’d recommend this syrah. It doesn’t have an overwhelming fruit aspect to it but rather, a little spice (maybe pepper?) and is light enough to not overpower the delicacy of the zucchini.
Toasted Head Chardonnay 2011: I tend to enjoy wine that has apple and pear tones. This wine has just that and a nice acidic balance. As a result it pairs beautifully with this creamy rich pasta dish.
As with every wine recommendation — we say: to each his own — drink what you love!!!