Spaghetti with Zucchini

What to do with all your garden zucchini? Add them to pasta! 4 ingredients make an easy, nutritious, and delicious main course or side dish. 4-6 servings.

Adapted from The Top One Hundred Patsa Sauces-Dianne Seed

Easy Ingredient:

Simple Directions:

  1. Cook pasta according to package directions until just firm-al dente.  

  2. While pasta cooks, slice zucchini in thin rounds without removing the skin 

  3. Heat oil to medium high, add zucchini to hot oil, cooking in batches if necessary, until soft and browned, do not overcook  

  4. Strain pasta, place in a large bowl, add cooked zucchini together with the olive oil they were cooked in. 

  5. Stir well 

  6. Add salt and pepper to taste  

  7. Serve & enjoy! 

Hints: 

  • Bigger is not necessarily better, large zucchini can be watery with little or no flavor. Choose zucchini with the stem attached, no more than six inches long, 2 inches wide. Firm, without cuts or blemishes.  

  • When possible, use pasta cut with bronze dies or plates. Likely indicated on the package, the textured or “rough” surface is perfect for clinging to ingredients and absorbing sauces. 

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