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Sunday, July 18, 2010

Weekly Recipes: Better Late than Never

Zucchini and Garlic Pasta

1 pound pasta of choice, I used penne this time
olive oil
4 cloves garlic, minced
2 - 3 medium zucchini, shredded, enough to make about four cups
1 cup parsley, finely chopped
1 cup shredded cheese like mozzarella, parmesan, provolone
salt
pepper

Cook pasta in well salted water until cooked slightly less than you wish to eat it. Prepare your other ingredients while the pasta cooks.

Heat a generous amount of olive oil in a large saute pan over medium heat. Add minced garlic to it and cook, slowly. Add zucchini, a little salt and pepper and toss together to mix and heat through.

Drain pasta, reserving about a half cup of pasta water, and add pasta and pasta water to the pan with with the zucchini and toss to mix. Take off heat and add parsley and cheese. Serve with salad and garlic bread, maybe some fruit.

This meal takes me about 15 minutes from start to finish.

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Comments:
Hey Ranee,
this sounds great; and 15 minutes about my speed.
If I weren't vacationing out here in the land of Cheese Whiz, I'd give it a try.

:) We're visiting Brian's family, and Caisey and I laughed when we found a can of spray "cheese" (yellow stuff) in the cupboard. Ha! Brian tried to defend it, but it was sad... :)
 
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