Pasta & Zucchini (Serves 4)
Pasta and Zucchini is a light summer pasta dish that is so simple even the most novice cook can do it. Seven ingredients and the whole recipe comes together in under 30 minutes and it’s delicious.
Growing up my mom made this dish often, especially this time of year with the abundance of zucchini in everyone’s gardens. Now I make this dish for my kids and even my youngest son, who doesn’t like many veggies, loves this dish!
Hope you will try it.
Ingredients below and full recipe on my website www.miciamammas.com. Link in bio
Ingredients
¾ Cups Extra Virgin Olive Oil
10 Whole Garlic Cloves
6 Zucchini (About 3 lbs), Cut in half (Long ways), then in half moons and then in half again
⅛ tsp. Red Pepper Flakes
1 tsp. Salt
10 Fresh Basil Leaves, Chopped
1 Lb. Spaghetti or pasta of choice
Grated Pecorino Romano Cheese to top the pasta with
Method
Boil your pasta water and add salt
In a large frying pan saute garlic and red pepper flakes in olive oil until the garlic is fork tender. Remove the garlic from the pan and give it a mash and reserve. Add the zucchini to the pan and saute for about 10 minutes. Add the garlic back to the zucchini and combine well. The zucchini will start to be cooked through and then season with salt. Cook for a few more minutes and add the basil. Saute for 5 more minutes.
In the meantime, cook the pasta until al dente. Reserve one cup of pasta water and drain the pasta.
Add the pasta to the zucchini and combine. Slowly add in the pasta water until the sauce is a desired consistency. Drizzle the pasta with more olive oil. Serve topped with grated Pecorino.