- - ZUCCHINI "PASTA" & BAKED ASPARAGUS - -

In the world of food, there are so many opinions about what is and is not good for you. I do my best to eat healthy and I like the challenge of cooking new, interesting things. At this point in my life, I am a "vegetarian", but not so much for ethical or even health reasons; I believe that living in the United States allows me unlimited options in tailoring a diet any way I'd like, and if I don't HAVE to eat meat, why would I where there are plenty of other options out there? Plus, I love finding new things to make. I like my diet to induce my creativity in the kitchen. Here's what I made tonight!

- - BAKED ASPARAGUS - -

What you'll need:

• Fresh Asparagus
• Olive Oil
• Salt & Pepper
• 2 cloves of garlic, minced
• 1 Tbsp. Pesto
• 2 Tbsp. Grated Parmasen Cheese

Directions:

1. Preheat oven to 425 degrees.
2. Wash and cut asparagus into pieces.
3. Place in bowl and drizzle with olive oil, minced garlic, pesto, salt & pepper and grated parmesan.
4. Bake in oven for 12-15 minutes.

- - THE ZUCCHINI "PASTA" - -

What you'll need:

• 2 zucchinnis
• 1/2 red onion, sliced
• A handful of mushrooms, sliced
• 2 cloves of garlic, minced
• Cherry tomatoes, cut in halves
• Olive oil
• 2 tbsp. pesto

Directions:

1. Peel off the outside of the zucchini (throw away outside) and then continue to peel the zucchini in strips until you reach the seeds. I wouldn't recommend peeling through the seeds. Sprinkle with a bit of salt.
2.  In a large saute pan on medium-high, sauté onions in olive oil for a few minutes. Next, add sliced mushrooms with your garlic. Sauté another few minutes. Next, add your cherry tomatoes. Sprinkle with salt & pepper.
3. Once your vegetables look almost ready, add your zucchini "pasta" to the top and cover for 2 minutes. Stir in pesto. Test a zucchini to make sure it is cooked. You don't want it to be too firm or too cooked.
4. When ready, remove from heat and top with freshly baked asparagus.
5. Enjoy!