“With enough butter, anything is good.” Julia Child
Did you see this coming? Pasta sauce in butter. Throw in some Italian herbs or Herbes de Provence and you’ve got a burst of flavor for sautéed veggies. I especially like this on sautéed zucchini. News flash – We’re now approaching zucchini season where ardent gardeners are apt to leave a bag or two on your porch in the middle of the night.
So think about sautéing zucchini with some celery and onion. Sounds rather bland, doesn’t it. Until you add a dollop of herbed butter. Winner!
1 stick of butter, soft would be good
1/4 cup pasta sauce
1 T chopped parsley
1 T Italian herb seasoning or herbs of your choice
Whip the butter and pasta sauce together. When well blended stir in the parsley and additional herbs. Roll into a log and chill so the butter log can be sliced or make butter balls with a small melon baller after the butter is chilled. Refrigerate and dream of all the amazing things you might do with this butter.
This little butter ball ended up gracing some sautéed celery and onions with some diced tofu thrown in for fun. I didn’t have any zucchini in the fridge or that would have joined the party.
Caution – The Italian herb blend that I used had a bit of salt in it. In order to tone it down I made sure not to salt the veggies as they sautéed. It worked. A tasty dish!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.