I love zucchini. It’s one of those vegetables that takes on the flavor of what you add to it, making it almost like a blank canvas. Make zucchini into fritters? Sure! Zucchini Parmesan? Sure! Roasted with some garlic? Sure!
This pasta with grated zucchini and garlic is based off of a recipe my mom makes. It’s one of my all time favorite meals. I love it so much that when I would come home from college, this is the one thing I would ask my mom to make for me.
I tweaked the recipe and made it for Rich and I, and luckily he had the same reaction I had. “This is incredible! I’ve never had anything like this before.” Rich said. I think I have another weeknight recipe to add to our rotation.
Pasta with Grated Zucchini, Parmesan, and Garlic
2 medium zucchinis
1 1/4 teaspoons sea salt, divided
1/3 pound pasta, I used mini penne
2 tablespoons olive oil, divided
2 large garlic cloves
1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan
Grate zucchinis into a colander, careful not to cut your fingers. Sprinkle 1 teaspoon of sea salt on grated zucchini in colander and lightly toss. Let zucchini sit in colander in the sink for 10 minutes to draw out the water.
Meanwhile, bring a pot of water to a boil and cook pasta as directed, so it comes out al dente, or with a sight chew. Drain pasta.
After the zucchini has sat for 10 minutes, put half the grated zucchini in a few paper towels, and ring it out over the sink, so most of the liquid come out. Make sure the zucchini is completely covered with paper towels so it doesn’t fall into the sink. Repeat process with the remaining grated zucchini.
In a large skillet over medium low heat, add 1 tablespoon of olive oil. Add garlic and cook until you can just start to smell the garlic, about 30 seconds. Add hot pepper flakes and stir. Add “drained” grated zucchini and remaining olive oil and salt. Stir. Add cooked pasta and Parmesan, stir to incorporate all ingredients. Heat until Parmesan melts, about 3 minutes.
Put into bowls and enjoy!
This makes about 2 large servings.
This recipe is based off of one my mom originally got from Rachel Ray.
