In this episode, +LIFE exercise guru Raif Derrazi introduces us to a weightlifting champion, Heather Seever, who works out using household items. A legally blind couple, Dalesha Richardson and Manny Giminez, give us an inside look into their daily lives. Chef Matt Basile shares his tips on his favorite rigatoni dish. And Karl Schmid sits down with the winner of Amazon Prime’s “Making the Cut”, Johnny Cota.
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Chef Matt Basile’s Zucchini Gorgonzola with Cream Sauce
Zucchini Gorgonzola with Cream Sauce
Delicious and easy. Anyone can make if you follow along, give it a try! Your tummy will be happy you did.
4 cloves garlic
About 1.5 zucchini
1 tablespoon olive oil
1 cup grated parmesan
1/4 cup butter
1-2 tbsp creamy Gorgonzola, depending on your taste for it.
And about a quarter cup of starch water from the pasta you make.
Cut zucchini into 8 prices and place on baking sheet with garlic.
Drizzle with olive oil and roast until soft at 450F – shouldn’t take longer than 8 minutes.
Then add that plus the oil from the pan a food processor or high-powered blender.
Then add all the other ingredients including the pasta water. Blend until smooth. You want all the
zucchini skin to be pulverized – that’s what gives the sauce its green color. Fresh basil and
or some sweet peas would also be great.
Once creamy, stir in with you pasta and add salt to taste.
Finish with extra parm ’cause really, you can never get enough.