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Summer Garden Spaghetti

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summer-garden-pasta-3

 

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.

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