After teaching an 8:30 strength and sculpt class that left my legs quivering we headed to my Aunt Sharon’s pool. Two cars of 4 kids and 3 adults headed to her country club to wreak havoc on the place. 🙂
The kids got slathered with lotion and into their suits.
Whaaaaaaat?
It didn’t take long for the kids to get comfortable in the water.
Alexander and Reagan are little fish.
After as much playing as we could handle, we headed home. Addie and Anna were asleep before we even pulled out of the parking lot.
I taught my 6pm Spinning class and then came home to make a dinner I had been wanting to try. A lady in one of my spinning classes had given me the recipe from her People magazine and said that her family loved it. As with any recipe, I adapted it a little bit with what I had on hand and it turned out great!
Spaghetti with Basil, Squash and Tomatoes
- 1 or 2 pattypan squash, diced
- 2 Tbsp EVOO
- 1 onion, diced
- 2 cubes of frozen minced garlic, Trader Joe’s brand
- 1 tsp. garlic salt
- 1 tsp. Garlic Wine seasoning (from Melting Pot)
- 1 tsp. pepper
- 1/2 lemon, juice with some pulp
- 1 large handful (7-8 leaves) of fresh basil, sliced thin
- 2-4 servings of pasta plus
- fresh parm
- fresh diced tomatoes
- In a saucepan, sautee olive oil and garlic with diced onion and squash.
- Sprinkle with Garlic Wine seasoning and garlic salt and pepper.
- Cook for about 5 minutes until onion is translucent and squash starts browning.
- Drizzle with lemon juice and stir in fresh basil and tomatoes.
- While this is cooking, make your pasta.
- Top your pasta with the squash mixture and fresh parm.
- We added shrimp to our pasta but tofu, chicken or scallops would all be delicious!
Enjoy with a glass of Bubbly!
