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Year of the Noodle: Week 19
When I was in college and needed a quick meal I’d often saute garlic in olive oil and toss it with angel hair pasta and parmesan cheese. This recipe is like a more adult version of that dish. The zucchini adds a crisp freshness, and the basil gives the flavor an extra boost. If you have extra zucchini from your garden laying around that you aren’t sure what to do with, I’d suggest this recipe as a good way to use (at least some) of it. If you’re like me, however, and have only the remnants of a withered zucchini plant in your garden, buying the stuff fresh from the Farmer’s Market works just as well :)
Happy Monday!
Zucchini Strand Spaghetti
Ingredients
- Salt and freshly ground black pepper
- 3/4 pound whole-wheat dried spaghetti
- 3/4 pound zucchini
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1/2 teaspoon red pepper flakes
- 3 tablespoons coarsely chopped fresh basil leaves
- 1/2 cup grated Parmesan, plus a small piece
Directions
Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes.
While the water comes to a boil and the pasta cooks, cut the zucchini with the fine French-fry cutter on a mandoline. If you do not have one, cut by hand into the longest, finest julienne you can manage. Season with salt and pepper. If your zucchini is very finely cut, it does not need to be cooked. Otherwise, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes.
Heat 1/4 cup of the olive oil in a small skillet over medium-high heat until hot. Add the garlic and saute briefly until light brown. Turn on the exhaust fan and add the red pepper flakes. Quickly mix in the basil and remove from the heat. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water.
Pour the pasta into a warm serving bowl; add the zucchini, the garlic mixture, and 1/2 cup of the cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed. Grate about 2 tablespoons Parmesan over the top and serve at once.