Saturday, July 21, 2012

My Zucchini Pasta Is Quick, Light, And So Delicious!

This is the season to enjoy zucchini!   I love zucchini and any form of squash in general because of all the tasty things you can make from main dishes, pies, cakes, muffins, breads or simply eating just as they are as a vegetable.

This recipe that I have for you today is one of the easiest main dishes you can create that is so full of fresh summer goodness of grated, unpeeled zucchini, scallions, garlic lightly browned in some olive oil and later seasoned with basil before tossing together with your cooked pasta.  The seasonings are kept to a minimum so not to overshadow the wonderful flavors of those mingling fresh vegetables just waiting to be savored.  Top with some grated Parmesan cheese and this dish is the perfect light summer meal. 

If you are lucky enough to grow zucchini and have a bumper crop, this is a recipe that you'll definitely want to keep handy because it is truly wonderful!

My Favorite Zucchini Pasta

1/2 cup of olive oil, canola oil, or margarine (not spread)
3 cloves of garlic, minced
1 cup of scallions, chopped
2-1/2 cups grated, unpeeled zucchini
1 pound of spaghetti or your favorite pasta, cooked and drained
1 tablespoon of fresh basil or 1 teaspoon of dried basil
1/2 cup Parmesan cheese
1 teaspoon of salt
1/4 teaspoon of red pepper flakes

Heat your oil or melt the margarine in a large skillet.  Add the garlic and scallions and saute them until tender.  Add the zucchini, basil, salt, and red pepper flakes and cook over low heat for about 10 minutes. 
Cook your pasta and drain. 
Add your sauteed vegetables and toss with pasta.  Sprinkle with cheese and serve.

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