1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (191g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup parmigiano
Calories 556
Calories from Fat 138		(24%)
Amount Per Serving		%DV
	Total Fat 15.3g	23%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 10.1g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 12mg		0%
Potassium 351mg		10%
Total Carbohydrate 88.1g		29%
	Dietary Fiber 4.4g	17%
	Sugars 3.1g
Protein 15.8g		31%
detailed view... how is this calculated?

Spaghetti with Zucchini and Garlic

Recipe #70755 | 25 min | 10 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: Sharon123
Sep 8, 2003

Simple and elegant, a great way to use zucchini!

SERVES 4 (change servings and units)

Ingredients

2 small zucchini or 2 medium zucchini
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
salt & freshly ground black pepper
1 lb spaghetti, cooked al dente or to taste
1/2 cup grated parmigiano or romano cheese
salt and pepper

Directions

1
Pile up 2 or 3 layers of paper towels on a work surface.
2
Working on the paper towels, shred zucchinis using a grater holding the zucchini at an angle.
3
Heat a large skillet over moderate heat.
4
Add extra-virgin olive oil to the pan Add chopped garlic to the oil.
5
When garlic starts sizzling in oil, add shredded zucchini.
6
Season zucchini with salt and pepper.
7
Saute shredded zucchini 7 to 10 minutes.
8
Add hot, drained pasta to the pan.
9
Toss spaghetti with zucchini and garlic oil.
10
Add a couple of handfuls of grated cheese to the pan.
11
Adjust seasoning and serve.

Questions about this recipe?

Featured Reviews for This Recipe

From: shirahli

On Oct 15, 2009

1 person found this review helpful

Was this review helpful to you? YES | NO

From: krisdecam

On Sep 27, 2009

So simple and quick. We all loved it, thanks!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Nose

On Aug 11, 2005

I love this. Rather than shredding the zucchini, I like to cut it in half-moons, cook until very brown, and use fettucini or a chunky pasta - today it was farfalle, but this is also very good, if rich, with cheese tortellini. Because the recipe is so simple, the quality of each ingredient is very important. The zucchini absorbs the olive oil, so the tastier the oil, the better your dish will be, and you definitely will be able to tell the difference between fresh grated parmesan and the pre-shredded stuff.

11 people found this review helpful

Was this review helpful to you? YES | NO

From: ratherbeswimmin'

On Feb 25, 2004

What a wonderful supper we had last night. This recipe turned a few simple ingredients into a real tasty and very simple meal. I used medium size zucchini. I think I used a little more than 1/2 cup cheese. I just added until it looked right. Cook time was just right. Thanks Sharon. You have some wonderful vegetarian recipes.

9 people found this review helpful

Was this review helpful to you? YES | NO

Read all 23 reviews