It can be a tough transition, from the home you grew up in, to a dorm or an apartment. From a fridge and a medicine chest that were always stocked, to a bare cupboard. From nutritious meals that appear on the table, fully cooked, as if by magic; to generic cafeteria fare or greasy takeout.
We shred summer squash – using a spiralizer, a julienne peeler, or by hand. That’s our “pasta.” And then we do it up aglio e olio style. That’s Italian for “garlic and oil.” E gamberi means “and shrimp,” and it’s the shrimp that transform what’s basically a glorified salad into a full-out meal. Now let’s talk cheese: there’s generic romano, and there’s pecorino romano. The
