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Foodie Fridays: Summertime Zucchini Pasta
Posted by Guest in Foodie Fridays
Summertime has me on the lookout for meals that easily incorporate the beautiful, fresh produce hitting the markets so I can quickly resume enjoying these longer sunny days. Bonus points for any recipe that easily scales to work as well for two as it does for twelve. This recipe is a winner on both counts -- midsummer is zucchini's time to shine, and pasta dishes are convenient for both fast dinners for one and feeding a crowd on short notice.

Whole wheat pasta - which is becoming more readily accessible in supermarkets - can certainly be used in this recipe. In fact, pairing whole grains with zucchini's nutritional bounty (manganese, vitamin C, magnesium, vitamin A and fiber) will only make this recipe better. And with a mere quarter of a tablespoon of olive oil per serving, this meal feels indulgent without the guilt.

Summertime Zucchini Pasta
1/2 pound dry, uncooked fettuccine or other pasta
1 large or 2 medium zucchini, sliced into 1/8" disks or half moons
1 tablespoon olive oil
2 cloves garlic, minced
10-12 basil leaves
4 tablespoons grated Parmesan or Romano cheese

Prepare pasta according to package directions, drain and set aside.

While the pasta cooks, saute the zucchini in a large, non-stick frying pan sprayed lightly with cooking spray until just tender, approximately 5 minutes. Turn down heat, remove zucchini to a bowl and set aside. Add olive oil and garlic to the pan and cook, stirring constantly, until just beginning to soften. Turn off heat, add cooked pasta and zucchini and toss to combine. Plate and sprinkle each serving with a few basil leaves and one tablespoon cheese. Serve immediately.

Yield: 4 servings