I have a theory about zucchini. Multiple theories actually.
The first being that they may or may not have brainwashed me.
Alternatively, they may or may not have implanted some kind of chip in my mind that allows them to control my actions from some remote location.
A headquarters of sorts.
It’s an either/or kind of situation.
All in the name of achieving their ultimate goal (and here is where my next theory comes in). Of creating a new world order. Staging a takeover, if you will.
Achieving world dominance.
I am convinced that they are sitting around in a crevice in a mountain somewhere. With walkie talkies. Black eye masks. Tattoos. Remote controls that are governing my every movement.
How do I know?
I went to the Farmer’s Market in Union Square on Saturday with a list. That list did not have a single summer squash on it. Oh sure, it had items like eggplant. Tomatoes. Peppers. Basil. Preferably purple. (Although this too failed me when it proceeded to wilt within an hour of arriving at my apartment. For shame.) But no summer squash.
(You see. I don’t even really like summer squash. At least not in comparison to the myriad of vegetables out there that I crave on a daily basis. And yet, have you noticed the abundance of zucchini around here lately? A recipe a week. For how many weeks now? A lot. A. Lot.)
Anyway, back to the Farmer’s Market. I walked down there. All the while thinking to myself, I do not need zucchini this week. No siree. Don’t need it.
And then, I step onto the scene. And to what vegetable do I beeline first?
I’m not even dignifying that with a response.
You know what vegetable.
And the thing is, that we can try to fight them. Try to resist. Build walls and trap doors within the subconscious layers of our minds (Inception-style) so that if they try to enter, they’ll just get lost amidst the mire and confusion.
But they’ll be back. In full-on, bumper crop fashion. And when they are. We won’t stand a chance. They’ll be everywhere. Watching us. Biding their time.
Remember to email me your entries for Regional Recipes: PUERTO RICO by the end of the month!
Italian Sausage and Summer Squash Pasta
2 oz pasta, I used whole wheat rigatoni
1 link spicy Italian chicken sausage
1 zucchini or summer squash
1 tbsp parmesan cheese
salt and pepper to taste
1. Set a pot of water to boil.
2. Heat a nonstick skillet over medium high heat with a little bit of olive oil or cooking spray. Remove the sausage from it’s casing and, breaking it up into chunks as you go, add it to the pan. Use a wooden spoon or spatula to break the sausage up as it cooks, creating crumbles.
3. Cut the zucchini or summer squash into dice. When the sausage has just gotten crispy, around the time when the water for the pasta is boiling, add the zucchini to the sausage pan and add the pasta to the boiling water. Cook the pasta to desired consistency. When it is done, strain, and add to sausage pan. Saute for about 30 seconds, mixing and stirring frequently. Add salt and pepper to taste.
4. Pour pasta mixture on a plate. Top with parmesan cheese and basil. In this case – purple basil! Enjoy.
This is my submission to this week’s Presto Pasta Nights, which is being hosted by Katie of Thyme for Cooking and to Weekend Herb Blogging which is being hosted by Marija of Palachinka, and to Two for Tuesdays!