I made this Pasta with Zucchini and Toasted Almonds from the June Cooking Light as a side dish with some grilled chicken breasts for dinner. It was great! The almonds and cheese at the end really make the dish. I was curious to see what adding fresh mint to a savory dish would be like, and it was wonderful. I didn't add the extra mint at the end as a garnish, because I didn't want it to be overpowering. This was a great summertime dish. Thanks for stopping by!
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