broken lasagna w/ zucchini & tomatoes

Happy Tuesday! I’ve officially recovered from wedding weekend.

We had such a great time- Stephanie looked GORGEOUS (as did Chris) and the wedding was absolutely perfect.

My Rent the Runway experience was a success- I highly recommend it if you’re willing to be a little adventurous and don’t want to buy a dress for a fancy event.

Some highlights:

Having heart palpitations on the way to the church and needing Maura to remind me that it wasn’t me getting married. “No one is looking at you.” Phew.

Taking my shoes off approximately 15 minutes in. Necessary.

Open bar.

Most interesting pickup line ever: A guy came up to me and said “You look really feminine, but I want to see if you can support my body weight” and proceeded to lean on me. Uhhhh…

Getting to see some of my best friends for the first time since January! That hiatus was unacceptable.

And when I got back yesterday I was thrilled that I had some leftovers of this pasta (which I made Thursday), because I certainly wasn’t in the mood to be cooking dinner.

Broken Lasagna with Zucchini Tomato Sauce

adapted from Food Network Magazine

half a box of lasagna noodles

1 pint cherry tomatoes

1 medium zucchini, grated

1-2 tbs olive oil

zest of 1 lemon

1 small bunch scallions

1 clove garlic

parmesan cheese

salt

Break up the lasagna noodles into bite-sized pieces. You can use any pasta here, but I went with the broken lasagna because I thought it was interesting. Cook in salted boiling water for 10-12 minutes or until al dente.

Grate the zucchini, and place in a strainer to drain the excess water. I thought it was a great idea to taste test this “zucchini water” afterwards, forgetting that I had salted the zucchini. Nice little taste of the Atlantic Ocean.

Slice the tomatoes in half, and cook for 5 minutes or so in just enough olive oil to coat the bottom of a frying pan. They should start to blister and release some of their juices.

Add the chopped garlic, lemon zest and zucchini for just a minute or two- we want to keep the nice green color. Remove from heat.

Toss in the pasta, chopped scallions, and parmesan cheese. You may want to add a little starchy pasta water to bring the sauce together. Top with additional parmesan cheese and enjoy!

That’s my happily ever after.

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