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| (This picture is not my own, it's Rachael Ray's!) |
Someone gave me this recipe from an issue of Rachael Ray's magazine. Last night my roommate and I were celebrating the return of our amazing friend so we all whipped this little number up together, had some wine, and danced all over our apartment. It was lovely! This recipe really surprised me with some awesome flavor. I didn't really read through the recipe before we started cooking and I think I was just expecting it to taste like plain ol' pasta with marinara and some veggies. I was wrong! The eggplant marinara sauce was AWESOME and the fried zucchini added some really wonderful flavor to the dish as well. We decided instantly that this needed to become one of our staple meals. I served this with some toasted baguette slices and some vino!
