Pasta with Zucchini
Got zucchini? This simple dish of pasta with zucchini, garlic and olive oil is packed with flavor and so quick and easy to prepare.
Servings 4
Calories 896kcal
Ingredients
- 5 qt water
- 2 teaspoon salt
- 1 lb spaghetti
- 1 lb zucchini
- ¾ cup extra virgin olive oil
- 3 tablespoon garlic cloves minced
- 1 teaspoon red pepper flakes
- ½ cup basil fresh, coarsely chopped
- ¾ cup grated Parmesan cheese
- 1 lemon grated zest & juice
Instructions
- In a large 8-quart stock pot bring water and salt to a boil. Add spaghetti noodles and cook until al dente per package directions, about 10-12 minutes. When the pasta is done, drain through a colander, reserving about ½ cup of the pasta cooking water.
- While the pasta cooks, use a mandolin with the fine French-fry cutter and slice up the zucchini. If you do not have a mandoline, cut by hand into the longest, finest julienne you can. If your zucchini is very finely cut, it does not need to be cooked.
- In the same pot you cooked the pasta or a small skillet heat extra virgin olive oil over medium-high heat. When oil is hot, add garlic and sauté for 2 minutes, or until golden. Do not let the the garlic burn or it will turn bitter and it will have to be discarded and you will have to start over.
- Add red pepper flakes and quickly sauté for 1 minute. Remove from the heat and add in basil.
- Pour the pasta into a warm serving bowl and toss with the garlic oil mixture.
- Add the parmesan, lemon zest, lemon juice, reserved pasta water and zucchini and toss well.
- Serve with extra parmesan cheese and more basil, if you like.
Notes
Serve this dish alone for a vegetarian meal or with chicken, fish or shrimp.
If you have larger pieces of zucchini, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes.
You can use spaghetti, angel hair pasta, fettuccine or linguine.
TO STORE: Store leftovers in an airtight container and keep refrigerated for up to 3 days. The squash will soften when the dish is reheated.
TO FREEZE: You can also freeze it, but again, the zucchini will be softer when reheated. The pasta will keep in the freezer for up to 4 month.
Nutrition
Serving: -26g | Calories: 896kcal | Carbohydrates: 95g | Protein: 23g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Cholesterol: 16mg | Sodium: 1577mg | Potassium: 664mg | Fiber: 6g | Sugar: 7g | Vitamin A: 702IU | Vitamin C: 37mg | Calcium: 269mg | Iron: 3mg
