Summer Garden Pasta
This recipe is very flexible – make it for one, or make it for a crowd. The amounts below are based on dinner sized portions for 4 people.
1 medium zucchini, sliced into long strips – about 2 cups (Use the julienne slicing setting on your mandolin if you have one. The coarse side of a box grater will work too)
2 C assorted cherry tomatoes, halved or sliced
200 g whole wheat spaghetti (or your favorite long pasta/noodle)
2 Tbsp butter
2 Tbsp olive oil
2 cloves garlic, minced
zest and juice of a lemon
1 Tbsp thyme leaves, chopped, some left whole for garnish
½ C finely grated Parmesan cheese
salt and pepper to taste
Slice the zucchini finely to resemble the pasta. Slice or halve the cherry tomatoes. Set aside.
Bring a large pot of salted water to the boil. Add the pasta and cook based on package directions. For whole wheat spaghetti this will take about 7-8 minutes.
While the pasta cooks, add the butter, oil, minced garlic and thyme to a medium sauce pan over medium-low heat so that the butter melts and the thyme and garlic become fragrant. Add the zucchini and cook until tender, about 4 minutes, increasing the heat to medium.
When the pasta is cooked, drain it well and add it to the saucepan with the zucchini. Cook together for anther 2 minutes. Add the tomatoes and warm them through. Stir in the lemon zest and juice. Garnish with any remaining thyme and Parmesan cheese. Serve immediately.