Tupperware parties have changed a lot since the 50’s when they first started popping up in living rooms across America. I vaguely remember my mother hosting a party or two back in the day but up until recently had never attended one.
Last month I attend a Pampered Chef party. For those of you not familiar with the company, they sell all sorts of handy dandy kitchen gadgets in a Tupperware party format. Same idea, just different products.
This particular party was for a good cause so I went to support my friend. Prior to going I had it set in my head that I would only buy a few new things – no way was I going to get sucked in by some pushy party consultant. But she was just so darn good! As I watched her demo one product after another my purchase order grew longer and longer with things I couldn’t live without (although up until now I had).
When it was my turn to check out I came to my senses and considerably narrowed down my list. Although I still made the minimum amount required for the free ice cream scoop…
This week I’m making a dish with my brand new julienne vegetable peeler. What can I say? I had to have it!
½ Tbsp butter
2 Tbsp Panko breadcrumbs, seasoned
2 Tbsp olive oil, divided
1 garlic clove, minced
1 large zucchini or 2 small, julienned
Salt & pepper
½ cup Parmesan cheese, grated, reserve some for garnish
½ box spaghetti, 8 oz.
Heat butter in a large skillet. Add breadcrumbs and cook until toasted. Remove breadcrumbs from pan and set aside. Wipe out skillet, add one tablespoon of the olive oil, heat to medium high. Add the garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add the julienned zucchini and cook until caramelized, about 5-7 minutes. Season with salt and pepper to taste.
In the meantime, heat a large pot of salted water for the spaghetti. Cook until al dente, as instructed on box. Reserve one cup of the pasta water to add later, if needed. Drain the pasta and add to the zucchini and garlic. Toss with remaining olive oil and Parmesan cheese. Add a little bit of the reserved cooking water if the pasta seems too dry.
Garnish with remaining cheese and sprinkle on the toasted breadcrumbs. Serve immediately.
And the VERDICT is:
Matthew (age 7): “This kind of cheese smells funny, but tastes good”
Liam (age 5): “I’ll eat a little, I’m in a bad mood”
Dylan (age 5): “I wish this was mac & cheese”
I have to say, this dish went over better than expected, and although lots of zucchini got picked out, most of it was gone by the end of dinner.
Now I just have to come up with a use for my new mini spatula!
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