Pasta with Zucchini and Garlic

Pasta with Zucchini and Garlic

While summer still lasts, you should grab the chance (and some zucchini) to try this pasta.

Pasta with Zucchini and Garlic

Adapted from Super Natural Every Day by Heidi Swanson


2 medium zucchini, coarsely grated
250 g pasta or 125 g each of whole wheat and durum pasta
olive oil
1 clove garlic, thinly sliced
1/2 tsp red pepper flakes *
1 Tbsp butter
50 g parmesan, grated
black pepper, ground

* I'd recommend using Piment d`Espelette, if you can get it.


Place the zucchini in a colander, sprinkle with salt, toss and let sit on top of a bowl for 10 to 20 minutes. Cook the pasta until al dente. Drain and keep some of the cooking water. Squeeze the zucchini to remove any excess water and set aside. Heat the olive oil, add the garlic and pepper flakes until fragrant, maybe a minute. Add the zucchini and cook for about 2 minutes until tender. Add the pasta and toss, adding some cooking water if necessary. Add the butter and parmesan and stir in. Finally add some black pepper and serve.

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