Simple, Healthy, and Quick Pasta with Zucchini
Created by Kchurchill5 on February 3, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 10-15m
- Recipe #12022
Ingredients
- 8 ounces dry thin spaghetti
- 2 to 3 zucchini, grated
- 3 cloves garlic, grated
- 2 shallots, grated
- 1/4 to 1/3 cup pecorino romano cheese, grated (parmesan can be substituted)
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh mint, chopped
- 2 tablespoons oil (olive oil)
- Kosher salt
- Ground pepper
- Garnish
- Extra pecorino romano (parmesan can be substituted)
- 1 lemon, cut in wedges
- Fresh ricotta (optional)
How to Make
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Step 1: Pasta ... Cook according to package directions, in plenty of salted water. Drain, reserving some of the pasta water (about 1/2 cup). Return the pasta to the pot and cover to keep warm. Make sure to have everything else ready.
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Step 2: Zucchini ... I do NOT peel the zucchini, I grate the entire thing. Also, make sure to grate the shallots and garlic over the bowl, to get all the juices.
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Step 3: Finish ... Add the zucchini, shallots, garlic, pecorino romano cheese, basil, mint, olive oil, 1/4 cup of the reserved pasta water; and, a pinch of salt and pepper to the warm pasta - and toss. Add a bit more cheese and pasta water if you want it a bit creamier; or, try adding a scoop of fresh ricotta, is really delicious with this dish. Squeeze a couple of lemon wedges over the pasta, and garnish with the rest. Extra cheese is also a great finish if you want. I prefer pecorino romano to parmesan, it has a nice 'tang.'
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Step 4: Serve and ENJOY! ... A perfect side dish with just about anything. Or, a nice light main course, for that 'meatless Monday.'
Nutritional Facts
- Serving Size: 1 (200.3 g)
- Calories 360.3
- Total Fat - 10.6 g
- Saturated Fat - 2.2 g
- Cholesterol - 6.8 mg
- Sodium - 103 mg
- Total Carbohydrate - 57 g
- Dietary Fiber - 5.1 g
- Sugars - 7.8 g
- Protein - 11.8 g
- Calcium - 119.8 mg
- Iron - 3 mg
- Vitamin C - 42.9 mg
- Thiamin - 0.6 mg