Spaghetti with Zucchini

What to do with all your garden zucchini? Share them with friends, neighbors or add them to pasta! Zucchini originated in Italy, in the 1920’s Italian immigrants brought it to California where it was widely cultivated. Low in calories, rich in vitamin C, add just 3 ingredients for a tasty, meatless main course or side dish. 4-6 servings.  

Easy Ingredients 

• 1 lb. spaghetti or short shaped pasta-quill or bow 

• 1/2 cup Villa Graziella Organic extra virgin olive oil  

• 2 teaspoons Villa Graziella Organic Tuscan herb vegetable seasoning + more to taste 

• 4 pounds fresh zucchini, washed and dried 

• ½ teaspoon pinch of sea or kosher salt 

• ½ teaspoon fresh cracked pepper 

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. Place zucchini in a bowl, add Tuscan herb seasoning and gently mix. 

4. Heat oil to medium high, add zucchini to hot oil, cook in batches if necessary, until  

    soft and golden, do not overcook.  

5. Place zucchini along with the olive oil they were cooked in, into a large bowl, set aside.  

6. Drain the pasta, place in the bowl with the zucchini and olive oil.  

7. Stir well. 

8. Add salt, pepper, and herb seasoning to taste.  

9. 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, with no 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. 

• Add 1 tablespoon olive oil, heat and add minced garlic, sliced onion or thinly sliced black olives before adding zucchini to frying pan, remove when golden brown, then add zucchini rounds. 

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