I love zucchini–it’s one of my favorite veggies. I know it’s technically a “summer squash,” but most places you can still get it all year round which I am grateful for, because it’s delicious! Zucchini is jam packed full of vitamin C and potassium and a bunch of other awesome vitamins and such, which makes it a nice addition to a simple pasta plate which usually lacks much substance. I’m sure you all have noticed the pattern my recipes seem to follow…this recipe is quick, easy, and pretty healthy as well. Bonus: it’s also really inexpensive to put together! Let’s get cookin’!
What You Need:
1 medium sized zucchini
1 medium sized (or 2 small) yellow zucchini
2 generous tablespoons of garlic
1lb of your favorite pasta (I chose linguine)
salt and pepper to taste
red pepper flakes (optional)
dried basil (optional)
2 tablespoons butter
Parmesan cheese, as a garnish
The How To:
1. Bring water to a boil to make your pasta. Cook pasta according to package directions, but make sure to leave your pasta al dente. This isn’t vital to the recipe, but mushy pasta is gross, y’all. Trust me, it’s better this way.
2. While your water is beginning to boil and your pasta is cooking, prepare the zucchini. Over medium to medium high heat, warm about 2 tablespoons of olive oil and dice the zucchini and onions.
3. Generously measure out about 2 tablespoons of minced garlic, and sautee until golden. Sorry I don’t have an amount in cloves of garlic–I keep about three pounds of minced garlic in a large jar of oil in my fridge at any given time. Because you never know when you’ll need garlic. (Hint: you always need garlic.)
4. When the garlic is golden, add the onions and zucchini to the pan. Mix well, and add salt and pepper to taste. You can also include the optional red pepper flakes (which I did not use) and the dried basil (which I did use) at this point.
5. Sautee until the veggies are mostly translucent, but still somewhat crisp. You want them fully cooked, but not mushy and disintegrating.
6. By now your al dente pasta should be finished. Toss it with about two tablespoons of olive oil and two tablespoons of butter. You want to coat the pasta so it doesn’t stick to itself.
7. Plate the pasta and top it with the zucchini mixture. Sprinkle on Parmesan cheese, and enjoy!
See? Mostly healthy and definitely delicious!
What’s your favorite way to eat zucchini? Let me know! I’m always looking for yummy new squash recipes.