Zucchini also known as courgette is a vegetable that I never ate while growing up. Not because I didn’t like it, only because it wasn’t available in India then. When I moved to the states, I bought this vegetable thinking it was a cucumber. While cutting the vegetable, I realized it wasn’t cucumber and searched on the internet for information on this cucumber look alike vegetable and learned that zucchini is a variety of summer squash developed in Italy. That gave me an idea to use this vegetable in pasta. There is no real recipe, its just a bunch of things I experimented with and actually liked it. I like to grate the zucchini and add it to whole wheat spaghetti but for a reduced carb version, you can julienne zucchini and use them instead of pasta noodles.
2 oz thin whole wheat spaghetti
1 medium zucchini grated with skin
1 teaspoon olive oil
1 teaspoon crushed red pepper
3 cloves garlic minced
1 teaspoon pesto ( I used store bought pesto)
1 tablespoon pasta sauce ( I used trader joe’s tomato basil pasta sauce)
Fresh ground pepper
1 teaspoon grated cheese ( skip for vegan version)
1. Cook pasta according to instructions on the package and keep aside.
2. Heat oil in a skillet and when hot add garlic and crushed red pepper and sauté for 2 minutes.
3. Add grated zucchini and cook on medium flame for 7 to 10 minutes.
4. Add pesto and pasta sauce and mix well.
5. Turn off the heat, add cooked pasta and toss well.
6. Add salt if needed and fresh ground pepper.
7. Top with grated cheese.