BLT Pizza ~ Pure, mad, goodness!

This could quite possibly be one of the most delicious pizzas I’ve ever made. Hubs and I were devouring it last weekend!  Sunday we were able to move back into our house.  I say this loosely as it really meant we were able to walk on the floors, not move furniture back in….but baby steps are good!

Not only did we miss our house, but our garden missed us.  We had a TON of tomatoes waiting for us when we got here.  We still have our summer beef steak planted.  It wasn’t feeling it this summer, but it’s feeling it now, so far this Fall we’ve had some very flavorful tomatoes!  On Sunday, I was trying to be creative…

Me: “Hon you want a Margarita pizza for lunch or a BLT?”

Hubs: “BLT!”

Hubs: “Wait. No, the pizza”.

Hubs: “Wait. No, the BLT”.

Hubs: “OK, whichever is easier…”

I knew there was a little inner battle going on for him.  He really doesn’t care what we eat, but he LOOOVVVVES fresh tomatoes.

So I got creative and made a BLT pizza. HOLY MAN (as my mother-in-law would say) I could eat one everyday!!! It was that good and oh so very easy.

  1. I like to use Bridgeford bread loaves for pizza dough.  It tastes like homemade, I can keep it in my freezer until I need it, I just need to leave it on the counter to defrost and rise, and if I’m in a pinch I can defrost in the microwave.  Really, you can’t go wrong. Not to say that I don’t make dough from scratch sometimes too, but with the 3 babes running around, easier is better sometimes.
  2. I left a frozen loaf on the counter in a bowl while I went off with 1 of the babes to run errands.  Got back around noon and it was defrosted.
  3. Preheat your oven to 400 degrees.
  4. Cut the loaf in half and roll each half out on a floured surface.
  5. Once it’s rolled out, place it on a cookie sheet sprinkled with cornmeal (makes it tons easier to get the pizza back off when it’s done!)
  6. I brushed a little olive oil over the top then popped it in the oven for 20 minutes.
  7. While that’s baking, cook up some bacon bits, dice a tomato (or 3 in our case), chop some Romain, and get your ranch dressing ready.
  8. When the crust is done baking, smear a few tablespoons of ranch over the surface, throw on the cooked bacon bits, lettuce, and tomatoes.  Salt & Pepper to taste.
  9. NOW GO FORTH, EAT AND BE MERRY! This will make your whole day!!


weekly menu ~ 10.18.10

It’s been a crazy week moving back into our house, cleaning out cabinets filled with the debris from refinishing the floors, getting through Baby #2’s ear infection, you know… in general!   But we still need to eat….

Bean Burritos
(I cooked up a batch of ground turkey w/ taco seasoning and added this as the meat ~ YUM!)

Tuesday: Gramps for Dinner
PW’s Pot Roast and Mashed Potatoes

Grilled Cheese
Chicken Caesar

BLT Pizza

Friday: Mom out of town

Grilled Flank Steak
Gorgonzola Gnocchi (Trader Joes)

Sunday: Family Over
Pam Anderson’s Chicken Pot Pie

favorite salad ~ crunchy romaine toss

I love this salad.

For those that know me in person, you know this is HUGE to say.  I’m just not a big salad eater.  I really wish I was, but it’s just not my thing…{bizarre too since I have one sister who is a vegetarian and the other who CRAVES veggie sandwiches like I do pizza…}

But me?

Yeah, I’m all about meat, cheese, potatoes…..yep, that stuff.

Kinda wish I craved  salad every now and then.

So when I find a salad recipe that makes my skirt twirl, it’s bound to be good.  It just needs good “stuff”.  A good dressing, and/or good things in it.  Otherwise it’s just all a bowl of paper to me.


This salad will make you twirl ’til you’re dizzy.  It’s super simple, very few ingredients, and a great mix of salt and sweet.  The dressing is so dang good I just keep it in a mason jar to enjoy all week.  It’s not the healthiest dressing, but a little goes a long way, so enjoy the treat.

On Tuesday this week I did my once every 3 months venture over to the AWESOME Whole Foods Market by our house.  Grabbed a couple DELICIOUS smoked chicken quarters (let me say that again ~ DELICIOUS), and whipped up this salad for dinner….

Throw some walnuts, crushed ramon noodles, and butter in a pan (did I say butter? Yep, there is BUTTER) in this…

While that’s getting all tasty on the stove top, I mix up the dressing….

Go back and check those super tasty buttery morsels.  They are probably done about now, so turn them off to cool.

Give some attention to the chicken you picked up at the market this AM.  I used smoked chicken breasts because it just sounded good.  Obviously this salad can go with anything.

Dump the now cooled buttery goodness into a bowl with lettuce (yes I use the packaged spring mixes, variety helps me…), chopped broccoli, and green onions.

Save the crunchies you don’t use in a container in the fridge for the next day.

Pour on a little dressing and toss it up (remember, a little dressing goes a long way…)

Yum, yum, yum!

Hubs asked for his chicken cold on the side

I shredded mine and tossed it in (the kids ate chicken taken from both of our pieces with some fruit & mac and cheese ravioli)


It’s good.

We had the leftovers the next night.  Hubs grilled a flank steak, and then I mixed together the same spring mix, the crunchy buttery bits, cucumber, feta, leftover whole wheat pasta, and the dressing. Honestly, you could add anything with this dressing and those crunchies, the world just ends up perfect when you do.

Yum all over again!

Click this for the recipe and make this soon.  Take it to a potluck. Your friends will love ya (and your skirts will twirl!)

(Haaaa, just noticed the name says “romaine toss”, I normally use spring mixes…. just sayin’).

new favorite from costco ~ mac & cheese ravioli

Every now and then I spot a new fun thing at Costco and cross my fingers I’ve come across a new favorite.  This of course means that I’ve been able to leave at least 2 kids at home which allows me to really pay attention as I comb the aisles.  In this particular case I got lucky, I had 2 of my 3 kids in my cart and my Favorite guy had our 2 yo somewhere else   What I didn’t know was that our 2yo was entertaining the entire right hand side of Costco.  Apparently there was a karaoke machine that she thought was just FABULOUS, and a rather large crowd had formed.  Give the kid a microphone and she is ready to entertain….

She just can’t be my daughter…

But she IS my youngest sister’s niece!!


Back to Costco.

As I was taking a little more time to check things out, I came across this….

Goldfish Mac & Cheese Ravioli!?!?

Made with natural ingredients. OK, I’ll “bite”. The fish jumped into our cart and we tried them the next day for lunch.  There was a little recipe on the back for cheezy sauce that took a little elbow grease, but no longer than the 10 minutes it also took to cook the pasta, so in the end not a big deal.

How cute do these look???!

Winner, winner for Addie!

Winner, winner for Hay!

OK, so we might have even played with ’em a bit.  But really, when the kids were falling for them “hook, line and sinker” what could I do??

But we absolutely, for sure, certainly DID NOT play with our food at lunch.


We did not, I tell ya.

Did not.

I found these in the fresh ravioli. pasta section.  Normally in the back.  Give ’em a try.

They just might be a new favorite for you too!

A whole new take on fried chicken

I love fried chicken.  When I lived in Dallas, my sophamore year at SMU, I lived across the street from Bubba’s.  If you live in Dallas, you KNOW what I’m talking about.  To this day when I visit Dallas I have a certain food circuit that must occur, and one of the stops is at Bubba’s for fried chicken tenders, mashed potatoes, green beans, and a biscuit with honey.  HELLO, roll me over and stick a fork in my heart, I’m done!

All that is to say, I have a weakness for fried chicken.

Well, I’ve been making my way through Rocco Dispirito’s, “Now Eat This!!” cookbook, and I was excited to see a recipe for “Flash Fried Finger Lickin’ Chicken“.


This could be a winner.

Now stick with me.  It may seem complicated, but it really is not. I think this whole process took me 35 minutes TOTAL.  And mind you, my favorite guy was not home from work yet, and I was running back and forth from the kitchen to the front room trying to keep the kids from entering the hole in the wall contstruction zone.  All that to say, I probably could have done it in under 35 minutes.

While the kids took their nap I mixed up the flour mixture in a Ziplock – flour, paprika, celery salt, black pepper, salt and cayenne.  Then when I was ready to make this in the evening, I dumped it into a shallow dish.

As with any recipe, when you’re ready to make everything, in order to make the process go smoothly and quickly, definitely get EVERY POSSIBLY ingredient, untensil, pot, bowl, dish, etc out and in one place in the kitchen.  You will be AMAZED how much faster the whole process goes!

Once it’s all out and waiting for ya, then you can get started…

I cut the chicken breast into little nuggets (more kid friendly than the thighs the recipe calls for).  Added the chicken to a pot with broth and brought it to a simmer to poach (if you said poach for anything else, my face would turn green and I would have to turn my head. But I went with it, and am so glad that I did!).  While the chicken was simmering, I poured the oil into a pot to start heating up.  Once the chicken was cooked, about 15-20 minutes for nuggets, I dumped em all into a bowl with the buttermilk.

Addie was a little intrigued by this step….

Addie: “How come mama, how come?”

Mom: “You’re guess is as good as mine Punkin!” (I say this as it’s totally reverse from most fried chicken recipes.  You would normally marinate in buttermilk, often overnight, then bread, THEN fry/cook, but not in this case.).

Grab each chicken piece, dunk it in the bread mixture (the one I made during nap time and had now poured into a shallow bowl). Dunk it back in the buttermilk, and then back in the bread mixture, and then onto a cookie sheet.

Once all the chicken has been breaded, the oil should be plenty hot.  I set a plate with a paper towel next to the stove top.  I’m showing you the photo below so you can see the pot I chose to fry in.  The recipe called for a pot with tall sides, but this worked fine for me, I think I had 2″ of oil that I had heated on med-high.

Now here is the awesome part of this recipe.  It will take you about 2 minutes to fry up all the chicken. You literally drop the chicken in and in about 5 seconds you take it out and place it on the paper towel.  Remember the chicken is already cooked, all you’re doing now is getting that outer super yummy crunchy layer.  So you place it in the pot and the minute it’s golden, you take it out. (This also cuts the fat WAAAAY down!) My Fave guy came home at about this point and was popping them into his mouth like candy.  We both agreed that the chicken was super juicy and VERY tasty!  This will become a regular one for us.  I want to try it next time using other bread coatings too.  This one was great and we all loved it (kids had it with a side of ranch), but the recipe seems easy enough to be able to adapt with different flavors and breading options.

The photo below is only to show you the pot.  We did make the Faux mashed potatoe recipe (which uses Cauliflower) but it didn’t go over well with either us (I’ve had a better one, from the South Beach Diet I think).  In the end we decided we would rather cut the calories in the chicken, but eat real mashed potatoes!

Seriously, do not be afraid of this recipe or the steps.  It’s easy and tasty, AND good for you! (and if I WAS making mashed potatoes for this, I would have put them on to boil in the beginning when poaching the chicken, and then drained them and set aside just before I started frying the chicken.  When the chicken flash frying was done (2 minutes later) I would have prepared the potatoes which would give the chicken a chance to cool for the kids mouths.  Then everything would be ready, with no time wasted!

In the words of Yo Gabba Gabba, “Try it!  You might like it!”

Flash Fried Finger Lickin’ Chicken
Adapted from ~ “Now Eat This!
” Rocco Dispirito

*** TIP: If you want to print this recipe (or any other on this site), click the “Share It” link at the bottom of the post, then scroll to “printer friendly”, then print!  This is something I’m hoping to make easier in the updates, but that should help you for now!


3 cups low fat, low sodium chicken broth
4 skinless, bone in chicken thighs (I used 2 skinless, boneless chicken breasts)
2 quarts grapeseed oil (I used 1 quart canola oil)
1 1/2 cups whole wheat flour
1 Tablespoon sweet paprika
1 1/2 teaspoons celery salt
1 Tablespoon freshly ground pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups low-fat buttermilk


  1. Heat the chicken broth in a medium sauce-pot over high heat, seasoning it generously with salt.  Add the chicken to the pan and bring the broth to a simmer.  cover and reduce the heat to low.  Simmer gently until the chicken is tender, about 40 minutes (for thighs, I used breasts cut as nuggets and it was about 20 minutes).
  2. While the chicken is cooking, pour the oil into a large pot and bring it to 400 degrees over high heat.  Set a plate with a paper towel (or a wire rack) for draining chicken next to pot. In a shallow dish combine, the flour, with the paprika, celery salt, black pepper, 1 teaspoon salt, and the cayenne.  Use a whisk to thoroughly combine the ingredients.
  3. When the chicken is cooked, remove from the liquid and pat dry (I bypassed this step and lifted the nuggets straight from the pot and dropped them in the buttermilk bowl). Cover with buttermilk, then dredge in the seasoned flour mixture.  Dip them back in the buttermilk, then back in the flour mixture.
  4. Fry the chicken, I did about 5 nuggets at a time, in the hot oil until golden brown.  Drain and serve immediately.

Happy Frying my Friends!!

1 dinner, 2 meals ~ bowls & burritos

I absolutely LOVE when I can make 1 dinner count for 2 meals!  Such a time saver, not to mention budget friendly…

Crock Pot Chicken Bowls are one of my favorite meal staples.  If I don’t make this once a week, then at least every other week. (Sad I know, but like I said, EASY).

This past week I threw everything into the crock pot, and by “everything” I mean, all that I’ve listed as an ingredient, plus any leftover chicken or beef that I found in the fridge. (We had grilled chicken and Oven Tri-Tip both ready and waiting for me…)

But then I got a wild hair and decided to make kid friendly burritos.

I wrapped a couple of damp paper towels around a stack of flour tortilla and nuked them for about a minute.

Then scooped some of the meat & bean mixture into the middle of a tortilla and rolled them up, kid friendly, and little hand style (sorry I didn’t photograph the “how to”. You just fold over opposite ends of the tortilla towards the mixture, then take the 3rd side and pull it over the mixture and the folds you just created, tuck it in and ROLL – Hope that makes sense….I’ll take a pic next time.)

Be sure to add the toppings you like – avocado, cheese, jalapenos, etc…

Served ’em on a plate with fruit.  Dinner was fun and the kiddos LOVED holding it all in their hands.

Then a few nights later, I reheated the leftover mixture and we had the chicken bowls…

Simple, easy, affordable, and FUN!

this girls got a steamy kitchen, and it’s good

I am seriously in-love with Jaden Hair from The Steamy Kitchen. (Not in a stalker kinda way, cuz that’d be weird.  But in a “this-lady-can-cook-and-I’m-not-quite-sure-I-WAS-really-cooking-before-I-read-her-book” kinda way)

WHAT!?!?  You haven’t heard of her???  OHHH, you HAVE and I’m the last person on this earth that didn’t know about her before a few months ago..


Well, now that we have that cleared up, if you don’t already follow her BEAUTIFUL site with LOADS of amazing recipes and photos that will make you want to eat your computer screen…

I encourage you to do so.

And if you don’t already own her cookbook, The Steamy Kitchen Cookbook, go buy it now.  You wont be sorry.

Here’s the tag line, “101 Asian recipes simple enough for tonight’s dinner.” And she’s not kidding. I did go out and purchase a few pantry items to make my life easier (Oyster Sauce, Hoison Sauce, Coconut Milk, Sake, Rice Vinegar).  But once I had that taken care of, almost any dish could be ready in minutes (honestly, MINUTES).  As usual, I tend to prep things in the morning while the kids play, but you certainly don’t have to to have her dinners on the table super quick.

I’ve been reading through the book since last month (I’m kinda weird that way, I like to take it all in before I start to tackle things).  Anyway, we’ve tried the Lettuce Wraps, Coconut Rice (OMG, best ever!!!!), & Perfect Shrimp Fried Rice.  And the Grilled Lamb Chops with Asian Pesto are up for this weekend. (But not the same day as the Foodie Fest because that would be food overload…).

Kids loved it, I loved it, hubs loved it, the floor loved it

(which wasn’t love for me, but the rice was so good it was worth it!)

Make this this week!

(As I’m writing this post, I’m eating leftover lettuce wraps….hmmmmm GOOD!)

weelicious mac & cheese ~ more than a wee bit yummy!

Sometimes you just need an easy dinner.

And by easy I mean, barely needing to lift a finger.

Do you have a rice cooker?

I found this recipe on Weelicious. And I’ve sung it’s praises before.

But now it has become a staple in our house.

It takes me closer to 40 or 50 minutes.  My rice cooker is a combo deal, so I set the oven timer.

The first part I do in 15 min, the second another 25-35 minutes.

This is great with an variety of different cheeses.

I typically use the Costco Mexican shredded blend. (Remember I said easy)

I like to add dry mustard, probably a couple teaspoons.

Just before serving I’ve been known to add an assortment of cooked chopped veggies (microwave).

Or some bacon bits with chives on top (can’t go wrong with that!)

Or mixed in leftover cooked chicken, or sausage, or hamburger meat.

Plane and simple, this recipe requires your attention 2 times, the middle and the end.

And you get a super, creamy, delicious mac and cheese.

You just can’t go wrong.

See the cute Weelicious video program here.  Her son Kenya is a doll!!

Weelicious Rice Cooker Mac & Cheese:


2 Cups Pasta (I use fusilli or penne)
1 1/2 Cups Chicken Stock
1 Tsp Salt
1 Cup Whole Milk
1 1/2 Cups Cheese (I use a shredded, Mexican blend from Costco)

* Option: You can also add a cup of finely chopped broccoli, cauliflower, carrots, butternut squash or frozen peas. Do so in step #2. (I have not done this, I have only added cooked veggies to the end)

  1. Place the first 3 ingredients in the rice cooker and cook for 15 minutes.
  2. Open the lid, add the milk and cheese, stir to combine, close the lid and cook for an additional 20 minutes (Mine takes 25-35 minutes, just keep checking and stirring). *Rice cookers can cook at different heats, so make sure to check the mac & cheese after if cooks for 30 minutes once or twice.
  3. Serve.

barefoot contessa’s roasted shrimp orzo

Ever since returning from Thermador’s Steamy event, I’ve been on a bigger than normal cooking kick.  Plus because it’s Summer and the garden is bursting with great herbs and veggies to use, it just MAKES you want to cook.  But it DOES NOT MAKE me want to clean up dishes, or be slaving in a hot kitchen when we are in the middle of a heat wave.  So I’ve been searching out quick and easy dinners, that are super flavorful, AND that everyone in the family can enjoy.

I started to watch Ina Garten, The Barefoot Contessa, ages ago.  I loved her design eye and the glimpse into her kitchens.  I also loved that she left a job at the White House to pursue her dreams.  The more I watched her, the more I fell in love with her recipes.  They are always simple, never with complicated steps.  They use great ingredients that really bring out the most in a dish. Ina Garten’s goal is easy entertaining as she doesn’t feel the host should be stuck in the kitchen throughout a dinner party.  Amen! I love this as it also translates to a family dinner, where mom doesn’t want to be tied to the oven all night! Amen again!

This is a great pasta dish.  It is meant to be prepared with Orzo, but really, any pasta will do.  I use Orzo sometimes as it looks like rice to my kids, other times, I do it with Penne or Fussili as it’s easy for their cute, chubby fingers to pick up.

Another reason I love the simplicity of this meal is that you can complete things in short 15 minute windows.  While the kids played with their little kitchen this AM, I quickly chopped up the veggies and the herbs, and mixed the dressing.  Done in under 15 minutes. Which is good, because I would have had more helping hands than I needed if it had taken any longer!  But now that I’m done, and it’s in the fridge waiting for tonight, I can go about the rest of my crazy day knowing the bulk of dinner is waiting for me.  Left to do?  Roast the shrimp, cook the pasta and add it all together with Feta.

Roasting shrimp couldn’t be easier.  I use frozen shrimp from Costco.  They are cleaned and deveined with the tail on (and is super easy to pull off).  I do this on a foil lined baking sheet. Less clean up in the end, just roll up and toss in the trash!

5-6 minutes and you’re golden….errr, opaque.  Which is what you want.

Add the shrimp with the veggies & herbs, to the pasta, toss in the feta and dressing, mix together and serve.  It has a wonderful lemony dressing…one bite of this dish just screams “SUMMER”!  Nice served with a fresh Baguette.

We also enjoyed the leftovers as a side with cheeseburgers a couple of nights later.

Here’s to easy, impressive dinners, that everyone in the family will enjoy!

Barefoot Contessa’s Roasted Shrimp with Orzo
Food Network


Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced


  1. Preheat the oven to 400 degrees F.
  2. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
  3. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook!
  4. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

what to do with summers bounty? zuchinni carbonara!

Got Zuchinni? Got Squash? Need a recipe to help use up a summer bounty??  I know Momfluential does!  Have you seen her veggie wagon!?!?!?  My garden is not quite in that league, but we had a nice first crop when I got back last week, so I went in search of a recipe.  This time it was Jamie Oliver that saved the day.  Oh man was it good. Honestly, I couldn’t wait for the leftovers for lunch the next day! Packed with flavor, super easy, super quick.

Beautiful Zuchinni Carbonara
Adapted from Jamie Oliver on the Food Network

Don’t let the length of the recipe discourage you!  I think it took 20 minutes total from beginning to end….at the MOST!  I served this with Grilled Peaches for dessert.  Another SUPER FAST recipe!  These are both perfect for summer entertaining, or flavorful dinner for your family.  People will be amazed you can cook like this AND have kids!


Sea salt & freshly ground pepper
4-6 medium green and yellow zucchini
1 pound pasta (penne, fussili, something easy for the kids)
4 large egg yolks
1/2 cup heavy cream
2-3 good handfuls freshly grated Parmesan
Salt and freshly ground black pepper
Olive oil
12 thick slices pancetta or bacon, cut into chunky pieces (could also use the Trader Joe’s ready chopped pancetta)
A small bunch fresh thyme, leaves picked and chopped.
Optional: a few zucchini flowers, any fresh herbs you have available.  I used basil and chives along with the thyme.
Optional: chicken stock.  I forgot to reserve cooking liquid as the recipe suggested, so I grabbed a container of chicken stock…I think it actually added well to the flavor!


  1. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting pan so you can give the pasta a good toss.
  2. Put a large pan of salted water on to boil. You can prepare the zuchinni 1 of 2 ways. Halve and quarter any larger zucchini lengthwise. Cut out and discard any fluffy middle bits, and A.) slice the zucchini at an angle into pieces roughly the same size and shape as the pasta. or B.) Use a mandoline, which is what I did, to slice everything super thin. Your water will now be boiling, so add the penne to the pan and cook according to the package instructions.
  3. To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly with salt and pepper and set aside.
  4. Heat a very large frying pan, add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the zucchini slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, along with any other fresh herbs you’re using.  Give everything a stir, so the zucchini is coated with all the lovely bacon-flavored and fry until they start to turn lightly golden and have softened slightly.
  5. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zucchini, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
  6. While you’re tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. If you’ve managed to get any zucchini flowers, tear them over the top, then serve and eat immediately.