- Farfalle with Fresh Corn, Zucchini, Cherry Tomatoes & Preserved Lemons
- Yellow Watermelon
I threw together dinner last night for the three of us, using the fruits of our C.S.A. and our garden. I typically prefer kale or something a little more exciting than zucchini in my vegetarian pastas. But this dish turned out pretty great, and honestly I find that most of the vegetarian pastas I make that are really standout are the ones that include the rind of a quarter of a preserved lemon. I chop it fairly finely and toss it in with the garlic or towards the end.