Ingredients
- 3/4 pound pasta such as spaghetti or linguine (try brown rice pasta as a whole grain alternative)
- 3/4 pound zucchini or squash, cut into uniform long, thin julienne strips
- 1/4 cup olive oil
- 2 tbsp garlic minced
- 1/2 tsp red pepper flakes
- 1/2 cup Parmesan grated
- 3 tbsp basil coarsely chopped fresh
- salt to taste
- black pepper to taste
Servings:
Units:
Instructions
- Bring a large pot of salted water to boil, steaming zucchini strips in a colander or steaming basket over water until tender but still slightly crunchy. Rinse with cold water to stop them cooking.
- After zucchini is cooked, set aside and use boiling water to cook the pasta until just al dente.
- In the meantime, heat the olive oil in a small skillet over low heat until shimmering. Add red pepper flakes and garlic and cook briefly until the garlic is fragrant and soft but not browned, 2-3 minutes. Turn off the heat. Reserve 1 cup of pasta water before draining pasta, then return noodles to the pot.
- Add garlic mixture, zucchini, Parmesan, and basil. Toss well to combine, adding pasta water as needed to create a creamy sauce. Season to taste with salt and pepper. Serve with more grated Parmesan.
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