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Recipe corner
Spaghetti with zucchini and garlic
Ingredients:
- 2 medium-sized zucchini
- 1/4 cup extra-virgin olive oil, 4 turns of the pan
- 4 cloves garlic, chopped
- Salt and freshly-ground black pepper
- 1 pound spaghetti, cooked al dente
- 1/2 cup grated Parmigiano or Romano
Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a box grater holding the zucchini at an angle.
Heat a large skillet over medium heat. Add extra-virgin olive oil to the pan. Add chopped garlic to the oil. When garlic speaks by sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Sautee shredded zucchini seven to 10 minutes. Add hot, drained pastà to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.
Source: www.foodnetwork.com
-Kelsie Smith
El Mezcal
1819 W. 23rd St. and 804 Iowa St.
If El Mezcal's margaritas don't leave you smiling, the stone-faced but fast-as-hell service will. "El Mez" has been a Lawrence staple since 1999. A longtime favorite for "Best of Lawrence" and "Top of the Hill," the restaurant features typical Mexican fare - burritos, tacos and their like. The food makes up in taste what it lacks in variety. And if the 23rd Street restaurant is crowded, El Mezcal has another location at 804 Iowa street.
Atmosphere: The small restaurant is festive, with a fountain, bright colors splashed on every surface, and a life-size, tin mariachi band on the decorative balcony. It's usually crowded and noisy, so the ultra-casual joint isn't a prime place for intimate dates.
- Natalie Johnson
Cost: Anywhere from $4 to $12
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