In our winter magazine, we published the results of a survey about how our subscribers dealt with the trials of the last year. Many of you cooked and baked to cope and to spend time with your family and friends.
Send your food and drink recipes to firstname.lastname@example.org — and let us know what you think of any that you try out!
2 skinless, boneless chicken breasts OR 8 oz tuna steaks
½ box thin spaghetti
2 jalapeños, seeded and diced
4 green onions, sliced thin and separated
1 Tbsp minced garlic
1 cup cherry tomatoes, halved
1 Tbsp Italian herb mix
1 tsp red pepper flakes
½ tsp black pepper
1 Tbsp Chicken bouillon paste
3 small zucchini, halved and sliced
1 cup ricotta cheese
Cook the spaghetti and drain, reserving 1 ½ cup of the water.
Cook the meat on medium-high heat with a little salt and pepper. Set aside to rest.
Add a drizzle of olive oil to the pan and cook the jalapeños on medium-high heat until slightly charred.
Reduce heat to medium and add a tablespoon of olive oil and the garlic and onion whites. Cook until fragrant.
Add zucchini, tomatoes, herbs, red pepper flakes, and bouillon together with ½ cup of the reserved pasta water. Cook until zucchini is just al dente, stirring often.
Add the drained spaghetti, black pepper, cheese, and enough pasta water to make a sauce to cover the spaghetti evenly.
Thinly slice the meat on top of each serving. Garnish with parmesan, onion greens, and a drizzle of balsamic vinegar.
– Warren Murphy
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