Family Traditions and Easy Zucchini Noodles with Ragu
Coming home from school when I was younger, I could always find my mom in the kitchen getting dinner ready for us and the scents that filled every room in the house were so memorable. I honestly don’t know how my mom was able to keep us all fed and happy with a full-house of 10– I have a hard time trying to think of what to make for lunch for Zach and I sometimes, honestly.
I remember my mom would make us our favorite Italian dishes every Friday to get us even more excited for the weekend. When my younger sister and I were old enough to learn how to cook, she passed down those recipes to us so that we can make them, too. Now, we make them all the time but nothing we make is ever as cook as my mom’s cooking. There’s a secret ingredient she adds to her food apparently because we can never match her cooking.
No food was ever wasted in our house growing up because my mom always found a way to remixing leftovers into an entirely new dish the next day. She was a firm believer in cooking once and eating twice. I remember we always used to eat together as a family every single night, too and that’s definitely a tradition that I would want to continue with my own family as well.
I am a sucker for spaghetti, especially for my mom’s spaghetti– I don’t know how she does it as simple as it is, but it’s always amazing. My stomach on the other hand will strongly disagree with my love for gluten-rich foods so I’m always looking for a way to remix some of my favorite dishes. I’ve been substituting zucchini for spaghetti lately and to my surprise it tastes just as good. In fact, I don’t think I’ll ever have traditional spaghetti again.
The Ragu sauce definitely made this dish come together and it’s honestly so easy to make. I like to sauté onions, garlic, and parsley if I have it on hand, in some olive oil and then I toss in the zucchini noodles and let it cook for about 5 minutes or until the zoodles are soft. Then I add in a few tablespoons of sauce and I serve it with some parmesan and black pepper.
I always have fun remixing dishes to make them healthier in any way and I’m always pleased with the results of my substations. Trying new recipes and making family traditions is definitely something I look forward to passing down to my kids one day, much like Assunta– the founder of Ragu.