Vegetarian Show

Vegetable Linguine

2 long carrots, peeled
½ yellow and ½ orange bell peppers cut into long strips
8 oz. linguine, cooked (reserve 1 cup liquid)
2/3 cup parmesan cheese
2 Tablespoons fresh basil, sliced into thin strips
½ stick butter and 1 Tablespoon oil

Run your vegetable peeler down each carrot creating long strips.  Meanwhile, heat butter in a large skillet with a little oil.  Add carrots and peppers and sauté until just tender; about 5 minutes.  Add cooked linguine, cheese and cooking liquid to skillet.  Toss to combine.  Garnish with basil.  Serve.

Zucchini Pancakes

4 to 5 medium zucchini (shredded)
¾ teaspoon salt
4 eggs
1 clove garlic, minced
¾ cup flour
½ cup parmesan cheese, grated
2 Tablespoons minced onion
¼ teaspoon black pepper
Sour cream for topping (optional)

Place shredded zucchini in a colander and place paper towels on top with a dish to weigh it down.  Allow excess liquid to drain out of zucchini (about 30 minutes).  In a bowl, beat eggs and garlic, add flour, cheese, onion and pepper.  Stir until just combined.  Fold in zucchini.

Spoon large tablespoon of batter onto a hot griddle; spread into a 3 inch circle.  Cook over medium heat 2-3 minutes on each side until they are golden brown.  Serve with a dollop of sour cream and some fresh chopped chives!