When I’m in the kitchen, I get into a zone. It’s hard to have anyone help me because my head typically spins 100 miles per minute as I’m stirring, chopping and baking. Time is always of the essence when it comes to styling the food for a photo. I try to plan in advance how the food will be presented and which lighting will work best for the shot. That way, once the food is ready, I can capture the best of all its glory.
Believe it or not, this was the first time I have allowed Brent to style the plate for me. He did a pretty good job, don’t you think? Should I hire him full-time?
Lemon Vegetable Pasta Salad
6 oz. thin spaghetti, uncooked
1 cup (1 large) carrot, stripped
1 cup (1/2 large) zucchini, stripped
1/3 cup (1/2 large) yellow squash
salt and pepper
6 Tbl. olive oil
1 Tbl. lemon zest
2 Tbl. lemon juice
1 tsp. sugar
1 tsp. Dijon mustard
1 tsp. garlic, minced
salt and pepper
Create long strips of carrot, zucchini and yellow squash using a potato peeler. Cook the pasta in a large pot of salted boiling water for 4 – 8 minutes, or until al dente. Add the vegetable strips to the boiling pasta and cook for an additional 1 – 2 minutes. Drain the entire pot and rinse under very cold water.
To make the vinaigrette, whisk together all ingredients until well combined. Pour the vinaigrette over the pasta mixture and toss until pasta is completely coated with the sauce. Salt and pepper to taste. Serves about 4 people as a side, and 2 as an entrée with chicken.
Authors Note: This recipe works well as both a side and a light lunch. Simply add a grilled chicken breast or sautéed shrimp to make a flavorful meal.