A tiny post on this fine spring day

Today was my last day of classes as an undergrad! Hooray, obviously, but also I know that I'll probably just be nostalgic about college for years to come. (Blah blah blah, right? On to the recipes.)

I just had a lovely quick lunch of pasta with zucchini and garlic and some basil and nutritional yeast, and it was so good I just had to write about it, even though I devoured it much to fast to take a picture. That's ok, you know what pasta looks like! Here's how I made it, in case you want to give it a try, but I didn't measure anything so be warned.

Pasta with Zucchini and Garlic

First, cook up a serving of pasta-I used some broad noodles that I found in the cupboard.
In a skillet, heat enough extra virgin olive oil to coat the bottom of the pan. Add one clove of sliced garlic, and 1/4 to 1/2 of a zucchini, slivered up into matchsticks. Stir over medium heat until the zucchini is tender. Add a little bit (maybe one ounce) of drained and crumbled extra-firm tofu. Add salt and black pepper to taste, and a generous sprinkle of nutritional yeast. Add the pasta and stir-fry for a minute until everything is combined. Add some chopped fresh basil and parsley. EAT!
(I bet you could add some cherry tomatoes to that with delicious results, too.)

Here is a picture of the basil I just planted in the front yard of my house. I'm not sure if it will make it (it's not looking too healthy, unfortunately) but if it does, hopefully the students that live here next year will enjoy it!

And now it's time to go study for finals.