Zucchini pasta

Say hello to my favorite go-to summer dish – Zucchini Pasta. Whether it’s a laid-back summer evening or a hectic weeknight, this recipe is a lifesaver. With just 7 simple ingredients – fragrant garlic, top-notch olive oil, pasta, zucchini, yellow squash, parmesan, and fresh basil – you’ll have a dish bursting with flavor.

I have to admit, I’m almost blushing to share this recipe because it’s that simple. But let me tell you, it’s unbelievably delicious too. Isn’t it just fantastic when simplicity meets scrumptiousness?

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Recipe Video:

Tools for this recipe:

1. Garlic Press
2. Wire whisk
3. a big pot
4. Sharp knife
5. bowl
6. skillet
7. kitchen tongs
8. Microplane

Ingredients:

1. 2 medium-sized zucchinis
2. 250g (8.8 oz) of your favourite pasta (spaghetti or fettuccine work well)
3. 3 tablespoons olive oil
4. 3 cloves garlic, minced
5. 1 pint cherry tomatoes, halved
6. Zest and juice of 1 lemon
7. 1/4 cup fresh basil leaves, thinly sliced
8. Salt and black pepper to taste
9. Grated Parmesan cheese for garnish (optional)

Instructions:

Step 1: Prepare the Zucchinis

– Trim the ends of the zucchinis and using a spiralizer or a vegetable peeler, create long, thin zucchini noodles. Set aside.

Step 2: Cook the Pasta

– Prepare the pasta following the instructions on the package, cooking it until it’s pleasantly firm to the bite. Drain and set aside.

Step 3: Sauté the Garlic and Tomatoes

– Olive oil should be warmed up in a large skillet over medium heat. Introduce the minced garlic and gently cook for approximately 1 minute, or until it releases its fragrant aroma.

– Add the halved cherry tomatoes and cook for 2-3 minutes, or until they start to soften.

Step 4: Combine Zucchini and Pasta

– Add the zucchini noodles to the skillet with the tomatoes and garlic. Toss gently to combine. Cook for an additional 2 minutes, just until the zucchini is slightly tender but still has a nice crunch.

Step 5: Add Lemon Zest and Juice

– Use a grater to extract the lemon zest directly into the skillet. Cut the lemon in half and squeeze the juice over the zucchini and pasta mixture. Toss well to incorporate the Flavors.

Step 6: Season and Garnish

– Add salt and black pepper to the dish according to your taste preferences. Add the sliced basil leaves and toss again to combine.

Step 7: Serve

– Divide the zucchini pasta among serving plates. If desired, sprinkle with grated Parmesan cheese for an extra burst of flavor.

– Enjoy.

– Serve your Summer Zucchini Pasta immediately while it’s fresh and vibrant. Pair it with a crisp white wine or a refreshing lemonade for a perfect summer meal.

Note: Feel free to customize this recipe by adding grilled chicken, toasted pine nuts, or your favourite herbs and spices for extra flavour and texture.

Nutrition Information for Zucchini pasta:

Note: The provided nutritional values are estimations and may differ depending on the specific ingredients utilized.

Health Benefits of Summer Zucchini Pasta:

1. Light and Low-Calorie – A guilt-free pasta dish that’s satisfying without being heavy.
2. Packed with Antioxidants – Zucchini and cherry tomatoes provide vitamins A and C for glowing skin.
3. Supports Digestive Health – Zucchini and whole wheat pasta (if used) are rich in fiber, aiding digestion.
4. Boosts Hydration – Zucchini has a high-water content, keeping you hydrated in the summer heat.
5. Heart-Healthy Fats – Olive oil provides monounsaturated fats that help lower bad cholesterol.
6. Balances Blood Sugar – Zucchini is low in carbs and helps regulate blood sugar levels.
7. Rich in Vitamin C – Lemon juice and tomatoes strengthen the immune system.
8. Aids in Weight Management – High fiber keeps you full longer, preventing overeating.
9. Supports Eye Health – Zucchini is packed with lutein and zeaxanthin, protecting eyesight.
10. Anti-Inflammatory Properties – Basil and garlic contain compounds that fight inflammation.

Storage Instructions:

• Refrigerator: Store leftovers in an airtight container for up to 2 days. The zucchini will release water over time, so it’s best eaten fresh.
• Freezing: Not recommended, as zucchini becomes mushy when thawed.

Reheat and Reuse Instructions:

Reheating:

• Stovetop (Best Method) – Heat in a pan over medium-low heat with a splash of olive oil. Stir gently for 2-3 minutes.
• Microwave – Heat in 20-second intervals, stirring between each, to prevent zucchini from becoming too soft.
• Oven – Warm in a covered dish at 300°F (150°C) for 10 minutes.

Creative Reuse Ideas:

• Cold Zucchini Pasta Salad – Toss leftovers with extra lemon juice and feta for a refreshing salad.
• Zucchini Pasta Frittata – Mix with beaten eggs and bake for a quick breakfast frittata.
• Stuffed Peppers – Fill bell peppers with the pasta mixture, top with cheese, and bake.
• Mediterranean Wrap – Use as a filling for a whole wheat wrap with hummus and spinach.
• Bruschetta Topping – Spoon over toasted bread for a light appetizer.

Note: Reheat gently to avoid overcooking and maintain the dish’s delightful texture.

Conclusion:

So, there you have it, your new summer favourite – the delightful Summer Zucchini Pasta! Whether you’re winding down on a lazy summer evening or rushing through a busy weeknight, this recipe is your trusty sidekick. With just seven simple ingredients, including aromatic garlic, premium olive oil, pasta, zucchini, yellow squash, parmesan, and fresh basil, you’re in for a burst of flavour.

Now, I must confess, sharing this recipe almost feels like revealing a secret because it’s just that easy. But trust me, it’s unbelievably delicious too. Isn’t it just wonderful when simplicity meets scrumptiousness?.

Enjoy your culinary adventure with this Summer Zucchini Pasta. May it bring a burst of freshness to your summer gatherings and quiet nights alik.

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