We've been enjoying a bit of an Indian Summer here in Wisconsin with temperatures in the 80s.I know I should appreciate the last few days of sleeveless blouses, but I'm ready for weekends of cozy knits and comfort food. (Yes, I'm certain to regret this statement in January.) I compromised with Mother Nature and tried this recipe that pairs stick-to-your-ribs appeal with the season's last zucchinis.*
*The recipe calls for two pounds of pasta, then instructs you to save half of the cooked noodles for Mac 'n Cheese later. You've been warned.