zucchini linguine, take 2.

I hate that the sun is beginning to set earlier, because I never eat dinner early enough to capture photographs in natural light.  Perhaps I need one of those simulator light bulbs?  Until I find better bulbs, apologies for a decline in photo quality as we enter the cooler months.

Anyway.  Last night, I was struck with a craving for cold peanut noodles.  Hearty soba, rich peanut sauce, abundant sautéed vegetables, maybe some cashews.  The concept sounded delicious.  Unfortunately, I was lacking some key ingredients: namely, noodles.

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I loved my zucchini linguine so much last week that I decided to pull out the peeler for some veggie-noodle creation.  I know a spiralizer would make pretty, uniform noodles, but my peeler works just fine for now.  The taste is unaffected by poor presentation, thankfully.

After tossing with my peanut sauce, fresh basil, and some cashews, I thought edamame would be a nice addition.  But as I had none in stock, I went with some white beans left in the fridge.  But, I wouldn’t really recommend doing that.

I had it alongside Asian-style wheatberries, tossed with sesame oil, ginger, mustard powder, and Bragg’s.  

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Cool and satisfying, but I’ll have to make some real noodles soon.

 

Anybody have any darkness tips for me and my cheap camera?  There’s only so much this photoshop amateur can do!

Related posts:

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7 comments to zucchini linguine, take 2.

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