Pasta con Zucchini
Pasta con Zucchini
My parents are still visiting and they are helping us eat our way through my friend Jaime’s Garden Bounty. Since my dad was here to snap some pix, you are getting a rare glimpse of me actually cooking with my kid!
Here we are grating. It’s a lot less nerve wracking when we are doing it together.
These are cubes of basil and garlic that are available in the freezer section at Trader Joe’s. I like them because they’re convenient, my kid likes them because they are fun to pop out.
While we were prepping the food, my kid kept putting his new hat on the baby (already 4 mos old!) and laughing like a maniac. The baby didn’t seem to mind too much.
Believe it or not, this is not the last of the zucchini! Luckily, the repeated use of this abundant garden veggie is helping my kid get acclimated to it. He only ate one of our Zucchini Fritters, but he ate an entire bowl of this! Now for the recipe…
Pasta con Zucchini Recipe
Prep Time: 10 mins Cooking Time: 15 mins
1 extra large zucchini or 2 medium (grated)
3 cloves garlic
3 teaspoons chopped basil
zest of 1 large lemon
1/4 cup olive oil
1 pound multi grain or whole wheat angel hair pasta
red pepper flakes for sprinkling
salt & fresh ground pepper
Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large skillet on medium high. Add the garlic, lemon zest and basil. Cook for about 3 minutes. Put your grated zucchini in a colander and squeeze out some of the moisture then add it to the skillet. Turn heat down to medium low and continue to saute the veggies. When the water is boiling, cook the pasta for exactly 6 minutes. Do not drain. Instead, use tongs to transfer cooked pasta into the skillet with the zucchini. When you transfer the pasta, some of the water will transfer with the pasta. You want this to happen! Use the tongs to toss the pasta with the zucchini and cook for another few minutes until it is all combined. Add salt and pepper to taste and garnish with a few pinches of red pepper flakes. Feeds 6.
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