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Pasta with Zucchini

By: Amy Katz from veggiessavetheday.com
Updated September 12, 2018
Pasta with Zucchini
Pasta with Zucchini

"Pasta with Zucchini (Courgettes) is a classic Southern Italian dish. It’s naturally vegan and can be made gluten-free with only a few ingredients. Once you learn how to make it, it’s something you can turn to when you want an easy pasta recipe. And it's a great way to use up an abundance of summer squash. Since the zucchini has so much water in it, don’t be surprised when the quantity you start off with in the skillet reduces in volume as it cooks. It’s not nearly as dramatic as with fresh spinach, but you will notice a difference. I feel like you can’t really overcook the zucchini unless you forget about it and it burns, so when in doubt, leave it on the stove a few minutes longer if you’re not sure if it’s done."

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I agree with Seth about this Pasta with Zucchini, as written it is somewhat bland, so here's some help. Try adding a couple cloves of garlic, and a sprinkling of crushed red pepper to the zucchini when frying in the olive oil, and after adding to the spaghetti garnish with a grated parmesan cheese. Trust me it won't be only "mildly pleasant" any mor.

I am intrigued by this recipe because so often recipes use zucchini IN PLACE OF pasta :) Nevertheless we gave it a try and found it to be mildly pleasant but not really worth making again without figuring out what additional ingredients would be needed to make it a tasty and memorable meal.

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