PASTA E ZUCCHINI

6 to 8 medium zucchinis

1 pound spaghetti or paccheri 2 tablespoons butter

Oil, to saute

Salt and pepper, to taste

5 ounces basil

5 to 6 ounces Parmesan

1 vegetable bouillon cube (optional) Cut zucchini in 1⁄4-inch slices. Cook on stovetop until soft or spread on baking sheet lined with parchment paper to bake at 400 degrees until roasted. With either option, add some oil, salt, pepper and bouillon cube, if desired. Boil water and cook pasta. Put pasta in pan with the zucchini and put back on stove on low heat for 30 seconds. Turn off heat and add a large piece of butter, tons of roughly hand-chopped basil (chop basil at the last minute) and a large amount of freshly grated Parmesan. Stir in order to obtain a creamy sauce.

VALENTINA’S CARAMEL SHORTBREAD SQUARES

For crust:

2/3 cup butter, softened

1⁄4 cup sugar

11⁄4 cups flour

For topping:

1⁄2 cup butter, room temperature

1⁄2 cup packed, light brown sugar 2 tablespoons light corn syrup

⁄2 cup sweetened condensed milk

1

11⁄4 cups milk chocolate chips

Pinch of salt

Heat oven to 350 degrees.

For the crust: Mix together the butter, sugar and flour. Press the mixture in a 9-inch-square pan. Bake for 20 minutes.

For the topping: In a saucepan, combine the butter, brown sugar corn syrup and sweetened condensed milk. Bring to boil. Boil for five minutes. You are creating a caramel. Remove from heat and beat vigorously with a wooden spoon. Pour over baked crust.

Let cool. Melt chocolate and spread over caramel. Chill for one hour and cut into squares.