Zucchini pasta with avocado cream sauce makes a perfect vegetarian side dish for summer.
It’s been just over a month since Ulysses got home from the police academy and is now around all week again. Well, “around” is relative with 12-hour shifts, but from a cooking perspective, he’s eating meals at home more or less. And among all the adjustments that take place when you go from 1 to 2 people living in a house, the food thing has definitely been one of the harder ones for me to get used to again.
OJ containers are finished in 3 days flat..
Bunches of bananas vanish in 2 days. (I live with a primate, not a human)
Every meal is followed by a “second meal” of either cereal, oatmeal or a pb&j sandwich.
Bacon and eggs need to be replenished twice a week now.
I won’t even get into how annoying it is that all this food can be consumed with absolutely no repercussions on the scale for a certain someone….
So, here I’ve been trying to “bulk” up meals for this bottomless pit known as my husband and guess what that means?
More grains, more dessert, more of pretty much everything. But it hasn’t just been him eating it…as I looked in the mirror the other day with my bathing suit on I was like “hmm, this looked a lot better on in February…”
So I had a get real conversation with myself, told Ulys that I’m done playing the European “shove everything you can eat in your face” wife role and going back to cooking how I normally would. To which he replied (in typical male fashion) “um, that’s fine. I don’t care.”
Which brings us to zucchini pasta.
Last week, I would’ve boiled up some water and thrown in some whole wheat Barilla thinking it would be a more satisfying meal for that man I live with. This week, I’m happy with my julienne peeler + zucchini and a creamy avocado sauce that’s the perfect way to celebrate what summer has to offer.
And next week, I’ll gladly be trying on that bathing suit again.
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