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quick fix :
A quick and easy meal that's perfect for a
light spring/summer dinner. Small to medium-size zucchini tends to have
better texture and flavor than larger zucchini, so avoid the mammoth
specimens when you're doing your produce shopping. You could also
substitute some or all of the zucchini with yellow squash.
2 medium zucchini
1 small-medium onion
2 cloves garlic
2 T. olive oil
crushed red pepper to taste
1/2 lb. pasta (I like linguini)
salt + pepper to taste
Cook the pasta to desired tenderness. Make sure to reserve about a 1/4
cup or so of the pasta cooking water before you drain the cooked pasta.
While you're waiting for the water to come to a boil, slice the zucchini
into very thin rounds. Dice the onion and mince the garlic.
Heat the olive oil in a skillet or saucepan over medium-high heat. Sauté
the garlic and onion until nice and soft.
Add the sliced zucchini and stir well. Cook until the zucchini is good
and tender, about 6-8 minutes or so. Add salt, plenty of fresh-ground
pepper, and crushed red pepper to taste.
Toss the zucchini mixture with the cooked pasta. If it seems a little
dry, add a tablespoon or more of pasta cooking water. Serve with plenty
of grated parmesan.
out more recipes:
basic tomato sauce
penne with brie, sundried tomato + basil
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