Guest guest Posted March 31, 2005 Report Share Posted March 31, 2005 Yep... I don't always have time to do that... maybe that is the difference... Mine is usally all going to gether at one time... so I may not notice that much juice.Shari Viger <shavig@...> wrote: I usually make the pasta ahead of time, before I start the sauce. Let it sit in a colander with a plate and some sort of weight. That sort of squishes some of the water out of the zukes and makes it "fluff" up. Then I make sure I don't put the sauce on until right before I serve. Shari Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.