Pasta with Zucchini Garlic and Basil

Pasta with Zucchini and Basil

1 pound linguine or spaghetti
4-6 tablespoons extra virgin olive oil
2 large zucchini, thinly sliced
4 garlic cloves, minced
Salt and pepper to taste
10-14 fresh basil leaves, torn
Freshly grated Parmesan cheese for topping

Bring a large 5-6 quarts pot of salted water to a boil, add the pasta and cook until al dente.

In large skillet, heat 4 tablespoons of oil and add the sliced zucchini. Cook on medium heat until the zucchini slices are golden and fragrant. Do not overcrowd the skillet with the zucchini slices or they may become too soft. If you do not have a large skillet, you can either cook the zucchini in 2 skillets or in 2 batches for best flavor. Stir occasionally to allow the zucchini to become golden on the bottom of the pan.. If the zucchini appear to be a little dry, add a drizzle of extra oil and continue cooking. The zucchini should be slightly golden and barely crispy.

Once the zucchini are ready, add the garlic, salt and pepper and sauté for a minute. Taste for seasoning and adjust with salt and pepper as needed. Remove from the stove, add fresh chopped basil and fold.

When the pasta is ready, strain and transfer to the skillet with the zucchini. Fold gently, add a drizzle of olive oil and freshly grated Parmesan cheese.

This is a simple an easy dish to prepare in less than half an hour using ingredients from your garden. It's a delicious summer pasta dish. Be sure to cook the zucchini on medium and not on high heat, or they may become slightly bitter.  Be patient when cooking the zucchini, the extra effort will result in better flavor.

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