despite a few rainy patches and a trip to the olympic peninsula for a hike on a snow covered ridge (snow? in july?!?), it’s really and finally full-blown summer time up here in washington.
so i figure it’s time to share this recipe for summer pasta.
honestly, this dish is so simple that it almost doesn’t need a recipe! but it tastes delicious and will help you use up the zucchinis that are in abundance right now. so what are you waiting for? start grating those zucchini and boil some water, and in a matter of minutes, dinner will be ready!
one year ago: panzanella
two years ago: lemon feta tomato pasta salad
three years ago: raspberry bars and mango teriyaki tofu
summer pasta
yields approx 4 servings
borrowed from super natural every day
- 2 large zucchini, grated
- dash of salt
- 8oz whole wheat linguine
- 2T olive oil
- 2 large cloves garlic, thinly sliced
- 1/2t red pepper flakes
- 1T butter
- 1/2c grated parmesan cheese, plus more to serve
- black pepper and salt to taste
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- put the grated zucchini in a colander, sprinkle with salt, and let sit in the sink for 10-15 minutes, until some of the zucchini moisture has drained
- bring a large pot of water to boil
- boil the pasta per the package directions, then drain once al dente, saving some of the boiling water
- heat the olive oil, garlic, and red papper in a large pan, sauteing for 2 minutes
- squeeze the zucchini to get rid of the last of the moisture, then add to the pan
- stir frequently for about 5 minutes
- add the pasta to the pan and add some of the reserved boiling water if the mixture is too dry
- add the butter and cheese and toss with tongs
- season with pepper and salt and top with more cheese if desired, and enjoy!