Broken Lasagna with Zucchini Sauce

• Kosher salt
• 2 large zucchini coarsely grated
• 12 oz lasagna noodles (not no boil) boken into bite-size pieces
• 3 tbls butter
• 2 cups cherry tomatoes
• ½ tsp finely grated lemon zest
• ½ cup grated parmesan
• 1 small bunch chives, cut into 1 inch pieces

Boil water. Meanwhile toss zucchini with ½ tsp salt in a colander set over a large bowl.  Let stand 10 min, then gently squeeze excess moisture.

Add pasta to boiling water and stir to prevent sticking.  Cook 12 minutes till al dente.  Reserve ½ cup of cooking water, then drain pasta.

Heat butter in large skillet over med-hi heat.  Add tomatoes and cook til blistered and slightly softened, 4 minutes.  Stir in zucchini and lemon zest and cook, lightly crushing tomatoes with wooden spoon, until zucchini is crisp tender, 4 minutes.  Season.

Transfer mixture to a large bowl.  Add pasta and cheese and toss.  Stir in half the chives and ¼ cup of cooking water, add more if needed to loosen.  Divide into bowls and top with more cheese and remaining chives.

Peach Cobbler Smoothie

?Place the following ingredients into your blender and process till smooth:

• 2 cups vanilla yogurt
• 1 tsp vanilla extract
• 2 tsp honey
• ½ tsp nutmeg
• 2 tsp wheat germ
• 4 tsp rolled oats
• 2 cups frozen peach slices
• 8 ice cubes