This time of year, we do our best to take advantage of all our garden produce. Last night I tried a new recipe with zucchini. Our plants were prolific this year, so I have lots to experiment with. This was so easy and so tasty if you can get your hands on a couple zucchini you should try it. Very inexpensive too. I just cut a couple zucchinis into julienne strips, chopped up a couple cloves of garlic, toasted some pine nuts, shredded a cup of parmesan cheese, and chopped fresh basil. Then, I started a pot of pasta. Any kind would probably work, but I used a combination of mafaldi and fuslli because I had a little of each left in a package. While the pasta was cooking, I put a little olive oil and a little butter in a hot skillet and tossed in the zucchini and fried it up until it started getting slightly caramelized. I removed it from the pan with a slotted spoon and set it aside. OK… I added a bit more butter and olive oil to the pan then tossed in the garlic and the toasted pine nuts and stirred them around just until the garlic started to smell good… less than a minute. I added the zucchini back into the pan and stirred. When the pasta was done, I drained it, then added the zucchini mixture, the shredded cheese and the basil to the pasta. Toss it all well and serve. Salt and pepper to taste. 6 ingredients, 2 pans, and it was absolutely delicious. It cost us under $2 too, since the zucchini, basil, and garlic came straight from the garden. Oh, and it only took me about 15 minutes to make, and that included picking the zucchini and basil. You could serve this with a good artisan bread if you wanted, but it wasn’t necessary.
I simply can’t resist sharing good recipes with you when I find them, because if you can serve a family of 4 a great meal that they will all love and only spend a few dollars (and a few minutes) you are going to save so much money. For those of you that are saying, “I cant stand zucchini”, in this recipe you’ll hardly even notice it. The other flavors are so intense and the textures all blend to make this a fantastic pasta dish. Even the kids will like it and won’t even realize they are eating the dreaded zucchini unless you tell them.
