New Zucchini Recipe
Hello friends, the recent harvest of zucchini from our garden has me making bread and yummy pasta recipes. I’m sharing one of my hubby’s favorites today. No fancy name, just Zucchini with Parmesan and Pasta.
What You Need
- 16 oz. Box of pasta (hardy like macaroni, penne, farfalle, fusilli or rotini)
- 1 Cup Fresh Parmesan cheese (1/2 cup for cooking and ½ cup for topping/serving)
- 4 Tbsp. Butter (unsalted)
- 3 Medium size zucchini (about 1-1 ½ lb.) peeled and sliced
- 4 Garlic cloves (minced and separated)
- 3 Tbsp. basil (finely chopped)
- 2 Tbsp. chives (finely chopped)
- Fresh basil leaves (optional)
- Salt and pepper (to taste)
- Large Pot (for boiling pasta)
- Colander
- Larger skillet (frying pan)
Before You Start
In a large pot of boiling water, cook pasta, stirring occasionally, until al dente (according to package directions). Drain using colander, then return to pot.
Let’s Make It
Fold ½ cup parmesan cheese into pasta until smooth and creamy and set aside. Add butter to a large skillet over medium-high heat. Add 2 Tbsp. garlic and zucchini and cook, stirring occasionally, until tender and lightly golden, (about 8-10 minutes). Add remaining garlic, stir to combine and continue cooking for about 2 minutes. Add salt and pepper. Remove from heat. And add zucchini mixture to pasta and stir, add basil, and chives and fold to combine. Top with more parmesan.
*Katie’s Tidbits* consider adding different types of squash. I often add mushrooms too. Try different types of pasta, like spinach pasta or tomato. Roasted pine nuts or walnuts are great in this too!
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