Dinner, or, how to reduce the odds of a zucchini outbreak

How can you tell if a Midwesterner has no friends? They're buying zucchini in the market during the middle of the summer.

This morning the zucchini vines were thick with blossoms, which potentially means more zucchini than we can possibly eat. We also don't want friends and acquaintances to avoid us for fear of being laden with unwanted squash, so Miss Claire decided to pick a bunch of blossoms and make a meal out of them.

It was quite simple, really: wash the blossoms and evict any ants who had taken up residence. Chop up some garlic, onions, and fresh basil and get them sautéing in a bit of olive oil. Add some salt and pepper for flavor.

In the meantime, boil some water and cook some whole wheat spaghetti. When the onions turns soft and translucent, add some sliced zucchini and continue cooking on medium heat.

Drain the spaghetti, return to the pot, and stir in some pasta sauce. While the sauce and spaghetti is heating up, toss in the blossoms for a quick saute. Be careful not to overcook them. Serve the veggie mixture on top of the spaghetti and sauce. A little grated parmesan and cracked black pepper for added flavor.

Low fat and vegetarian. Vegan if the cheese is omitted.