“How To Use Up Additional Zucchini” Pasta Dinner | The Recipe ReDux
This summer season pasta dish is a scrumptious, nutritious and simple method to make use of up your further zucchini.
Can you’re feeling it? Zucchini love is within the air.
Hopefully, you might be nonetheless loving it – the season began pretty early right here in Philly – I received my first inflow of summer season squash a superb month in the past in my CSA share.
However if you’re a bit overwhelmed by all of the zukes or can’t make one other loaf of zucchini bread, I received a fantastic household dinner recipe for you immediately.
And simply in time for this month’s Recipe ReDux theme:
Recent from the Backyard: The season of bountiful produce has arrived. Whether or not your produce comes from the farmers’ market, a CSA share, or a plot of grime out again, present how you might be utilizing recent July fruits or veggies. And if in case you have gardening successes – or failures – please share! (<—we’ll get to that on the finish of the submit.)
I simply received again from a number of days on the seashore sharing a home with my dad and mom and sister’s household the place all of us take turns cooking. Like my mother, my sister is a implausible cook dinner and I at all times get a brand new trick or recipe thought when spending time collectively.
My sister has made a model of this zucchini pasta for a number of seashore holidays now and I like it as a result of:
1) It’s straightforward to make
2) It makes use of up loads of zucchini
3) It provides you a hearty dose of veggies at dinner (zucchini is an effective supply of Vitamin C, Vitamin A, potassium and fiber — for simply 33 energy per medium zuke.)
4) It heats up nicely as leftovers.
Acquired #zucchini? This is the way to deplete 4 zukes for dinner. #reciperedux by way of @tspbasil Click on To Tweet
That is typical Italian cooking – easy, in season substances that flip into tremendous scrumptious meals. The zucchini right here cooks down quite a bit so it has a really gentle taste – yet one more bonus for teenagers – or adults – who will not be on the squash band wagon.
Elements
Scale
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 3 massive or 4 medium zucchini, chopped into 1/4-inch items
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 12 ounces raw pasta like farfelle, penne or linguine
- 2/3 cup reduced-fat milk
- 1/2 cup grated Parmesan, Romano, Pecorino or Asiago cheese
- 1/4 teaspoon purple pepper flakes, optionally available
Directions
- In a big sauce pan, warmth olive oil over medium warmth. Add garlic and saute for 1 minute, stirring steadily.
- Add zucchini, black pepper and salt. Stir and cook dinner for half-hour or till zucchini begin to brown and will get tender (stirring sometimes.)
- Pour in milk and cook dinner one other 10 minutes, stirring sometimes.
- Whereas zucchini is cooking, put together pasta based on bundle. Drain and blend pasta into zucchini sauce in saucepan. Take away from warmth.
- Combine in cheese and purple pepper flakes (if desired.) Serve instantly.
Recipe notice: You may also swap in summer season squash if in case you have that available.
(If you happen to STILL have zucchini after this recipe, examine our Zucchini Recipe Roundup or more moderen recipes we’ve posted like Tomato Zucchini Eggplant Gratin and Candy Zucchini Jam. And checkout Cooking Gentle’s Six Nice Recipes For Zucchini – zucchini chips, anybody?)
As for these gardening successes or failures, this Soiled Harry line, which my husband typically quotes, sums it up for me relating to rising something:
I’ve killed mint. Sure, mint, to which anybody who has any kind of inexperienced thumb says it grows like a weed.
Not on my watch.
I’ve even killed grass. (There’s an extended story behind that one however sure, I killed off a patch of my housemate’s yard at one time, too.)
That is why I persist with the farmers’ markets and CSA shares for my summer season fruit and vegetable provide – fortunately paying those that know what they’re doing in gardens and fields far more than me.
Any good zucchini recipes/cooking tricks to share? Any good gardening tales? I’d love to listen to! Be at liberty to share this with any zucchini lovers you realize (or some other black thumbs that may relate….)
