Whenever Josie see’s a zucchini in the grocery store, or in the fridge she immediately proclaims ‘Zucchini pasta!’. It’s her favorite dish. It’s simple, it gets some veggies into her and it’s yummy and garlic filled. Since I seem to keep screwing up 3/4ths of the new things I try to make, I’ve been sticking to the old favorites lately like this. Here’s how it goes in case you want to make Josie her favorite meal! I think I may have picked it up from Rachael Ray, but I really can’t remember at this point.

Zucchini Pasta

serves 6 (or 4 big big servings)

• 1 lb linguinie
• 4 cloves garlic, grated
• 1 large or two small zucchini’s, grated and dried a little with paper towels
• 3 oz parmesan cheese shredded (grated works too but good cheese is really important to this)
• 1 Tbsp butter
• 1 Tbsp olive oil

Boil water for pasta and cook according to package. Save 1 cup of the pasta water before draining. In a big (I use non-stick) frying pan, melt butter and olive oil together over medium low heat. Add in zucchini (I add it when I put the pasta in the water for pretty good timing) and garlic. Cook approximately 7 minutes, until cooked and just starting to brown.

Add in the drained pasta and cheese and half a cup of pasta water. Toss to spread everything around to keep cheese clumps from forming. Ideally the cheese will just melt into the sauce. Add more pasta water if the pan is dry, the pasta shouldn’t have a soupy sauce, but shouldn’t be sticking to the pan either. You can cook it off if you add too much. Add salt and pepper to taste.

Add generous heaping to your plate and enjoy eating some well hidden vegetables. I’ve also added shredded red peppers in too which adds a slightly different but also yummy flavor and color to the mix.

This entry was posted on Monday, March 1st, 2010 at 8:41 pm by Jen. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.