Also on these boards
Zucchini bread - surprisingly light-tasting loaf and uses up a ton of zucchini. I had a baseball bat-sized zucchini I'd seeded, shredded and frozen, and I used it all up in these two loaves. If you don't happen to have oranges around (and who does at the end of summer?) you can just use a teaspoon of orange extract.
Ingredients: for the tomato sauce: 1 1/2 pounds fresh tomatoes (about 9 medium) 1 small onion, finely diced 3 garlic cloves minced 1/4 cup minced fresh basil olive oil for the alfredo sauce: 1 tablespoon unsalted butter 2 teaspoons flour 3/4 cup whole milk 1/4 cup half & half 2 garlic cloves peeled and crushed 1 cup grated parmesan cheese 1/2 pound farfalle or other short cut pasta
Ingredients 1 Tbsp olive oil 1 small onion 2 cloves garlic 1 (15 oz.) can diced tomatoes ½ tsp dried oregano ½ tsp dried basil pinch red pepper flakes (optional) freshly cracked pepper to taste ½ tsp salt 2 Tbsp tomato paste 2 oz. cream cheese ¼ cup grated Parmesan ½ lb. penne pasta ½ (9 oz.) bag fresh spinach