Spaghetti with Zucchini and Garlic Recipe #70755
Simple and elegant, a great way to use zucchini!
by Sharon123
25 min | 10 min prep
SERVES 4
- 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
- Pile up 2 or 3 layers of paper towels on a work surface.
- Working on the paper towels, shred zucchinis using a grater holding the zucchini at an angle.
- Heat a large skillet over moderate heat.
- Add extra-virgin olive oil to the pan Add chopped garlic to the oil.
- When garlic starts sizzling in oil, add shredded zucchini.
- Season zucchini with salt and pepper.
- Saute shredded zucchini 7 to 10 minutes.
- Add hot, drained pasta to the pan.
- Toss spaghetti with zucchini and garlic oil.
- Add a couple of handfuls of grated cheese to the pan.
- Adjust seasoning and serve.
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5 stars