Pasta With Zucchini
Recipe: #32960
July 17, 2019
Categories: Side Dishes, Fusilli, Vegetarian, Zucchini, Kosher Dairy, more
"We enjoyed this easy recipe and uses lots of fresh herbs. I used oregano as it basically is growing out of control but I think any herb will work -- you need a lot."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (465.9 g)
- Calories 665.4
- Total Fat - 21 g
- Saturated Fat - 4.6 g
- Cholesterol - 10.7 mg
- Sodium - 617.5 mg
- Total Carbohydrate - 110.1 g
- Dietary Fiber - 16.5 g
- Sugars - 5.9 g
- Protein - 16.7 g
- Calcium - 200.3 mg
- Iron - 2.7 mg
- Vitamin C - 63.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Bring a large pot of salted water to a boil and add pasta and cook for about 10 minutes or about a minute less than package suggests. Drain, but reserve 1 cup of cooking water.
Step 2
While pasta is cooking prepare the squash by seasoning the cut squash with salt and pepper . Heat a large skillet over medium heat and add 3 tablespoons oil and then add the squash and cook until it starts to turn (3-5 minutes), turn and cook other side another fee minutes.
Step 3
Add the extra tablespoon to the pan and then add the garlic and red pepper flakes (I didn't remove the squash before adding the garlic but you may want to), cook for 30 seconds and then add the lemon juice and zest to pan; toss.
Step 4
Put pasta in large bowl and toss with 1/2 cup of pasta water and the squash and the herbs; toss. Top with the cheese; toss.
Tips
No special items needed.
3 Reviews
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