Zucchini and Almond Pasta Salad
Made this Zucchini and Almond Pasta Salad for work today. Each Friday at work one of us takes turns bringing in food for everyone else, and last time I made grilled cheese sandwiches with jalapeno tomato soup. Everyone who was there loved it, although our resident vegetarian declined when he found out I used chicken stock as a soup base (as if just eating a buttery cheesy grilled sandwich is healthier), so this time I purposely chose to make an entirely vegetarian friendly dish. Ignore the fact that any pots, pans, knives, or ladles I used have also been used to cook meat sometime in the grand history of the universe. This dish is pure veggie friendly.
Served with rolls as well. Cheated a little and used shredded parmesan, not freshly grated or whatever the picture shows.