Teresa's Recipes
Zucchini and Garlic Pasta
Indulge in the vibrant flavors of this Zucchini and Garlic Pasta, a delightful dish that brings the freshness of summer gardens right to your table. With tender sautéed zucchini, aromatic garlic, and a drizzle of high-quality olive oil, this dish is not only quick to prepare but also a celebration of simplicity and wholesome ingredients. Originating from Italian cucina povera, this recipe showcases how humble vegetables can create a truly satisfying meal. Perfect for a weeknight dinner or as a light lunch, it's sure to impress family and friends alike!
Ingredients
- 8 ounces (spaghetti or linguine recommended) Pasta
- 2 medium, sliced into half-moons Zucchini
- 4 cloves, minced Garlic
- 3 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 1/2 cup, grated Parmesan cheese
- 1/4 cup, chopped (for garnish) Fresh basil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 320
- Fat: 12g
- Carbs: 44g
- Protein: 10g
- Sodium: 250mg
- Sugar: 3g
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add the sliced zucchini to the skillet and cook for 5-6 minutes, stirring occasionally, until the zucchini is tender and slightly caramelized.
- Season the zucchini and garlic mixture with salt and pepper to taste.
- Add the cooked pasta to the skillet, along with a splash of the reserved pasta cooking water (to help the sauce adhere). Toss everything together to combine well.
- Remove from heat and sprinkle with grated Parmesan cheese. Toss again until the cheese is melted and evenly distributed.
- Garnish with freshly chopped basil before serving.
Tips
- For a spicier kick, consider adding red pepper flakes when sautéing the garlic.
- You can substitute zucchini with other seasonal vegetables like bell peppers or asparagus for a delightful twist.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.