Pasta with zucchini

Easy to cook and delicious, this dish really says “summer” to me. Serves 4.

6 small zucchini (6″ long and 1″ in diameter)
2 lb fresh ripe tomatoes
2/3 c olive oil
1 clove garlic
1/2 c diced onion
1/3 c diced carrot
1 lb pasta (I suggest spaghetti or linguini)

Heat 1/3 c olive oil in a saucepan and sauté the onion over medium heat for about 5 minutes. Add the carrot and continue for another 4-5 minutes. Add the coarsely chopped tomatoes and their juice (you may skin them if you like but I do not think it is necessary). Simmer uncovered until reduced and thickened – this may take 30 minutes or it may take longer depending on the tomatoes and how you like the sauce. Add salt to taste.

Cook the pasta according to directions. Try to time the pasta so it is done while the zucchini are cooking. Drain, return to pan, and mix in a ladle-full of sauce.

Heat the remaining oil in a non-stick skillet. Add the garlic clove, peeled and cut into quarters, and cook until just beginning to color. Remove garlic and discard. When oil is quite hot, trim ends from zucchini then cut in half lengthways and then in half crossways. Add to pan and sauté, tossing frequently, until zucchini is lightly browned and barely cooked thru. It is essential not to overcook the zucchini – you want a bit of “crunch” remaining in the center.

Divide the pasta among 4 plates. Put some more sauce on top, then the zucchini. Serve with lots of freshly grated Romano cheese.

Explore posts in the same categories: Pasta, Vegetarian

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