5 bed/3 bath unique rustic home on 1.5 acres. Stunning Norway pine logs, warmth & charm & incredible interior.
5
4 bed/4 bath, minutes north of Mandan, mature trees, saltwater pool, 40x60 heated shop, 1,101 sq. ft. attached garage.
3 bed/2 bath condo, secure building, 55+ age requirement, carefree living, heated common garage, 1,225 sq. ft.
$224,900
• 3 Bedrooms
• 2 Bathrooms
• Hardwood
• Charming
• 3 Garage Stalls
• Spacious
• 5 Bedrooms
• 3 Bathrooms
• Build Equity
• 24x24 Garage
INGREDIENTS
1 pound pasta
2 T. olive oil
inspired by: halfbakedharvest.com
2 zucchini or yellow summer squash, sliced
1-2 cloves garlic, chopped Salt
DIRECTIONS
8 T. butter
2 t. freshly cracked pepper
1 cup grated parmesan cheese
1/2 cup grated pecorino cheese
Fresh basil
1. Bring a large pot of salted water to a boil, cook pasta according to package directions until al dente. Before draining, reserve 1-1/4 cups of the pasta water. Drain pasta.
2. Heat the olive oil in a large skillet over medium heat. Add the zucchini, garlic, and season with salt. Cook until the zucchini is golden, 5 minutes. Remove from the skillet.
3. Working with the same skillet, add the pepper and cook 30 seconds, until toasted. Add 4 T. butter, pasta, 1 cup pasta water, parmesan & pecorino. Add the remaining 1/4 cup pasta water & zucchini. Season with salt. Toss well.
4. Melt 4 T. butter in a skillet over medium heat, cook until the butter browns, 3 -4 minutes.
5. Plate the pasta. Spoon butter over each serving. Top w/basil.
