Zucchini Pasta — a legit 15-minute meal.

March 6, 2012 § 9 Comments

This is the best for cooking for one; few ingredients, easy, somewhat healthy. I’ll give quantities to feed one, so you can just increase for however many you want.

No salt is added to the sauce because the zucchini is already salted to help bring out some of the moisture.

EDIT: The feedback I’ve had from this recipe so far has been pretty good, but I think I need to be clear that for this recipe, timing matters. Sometimes timing is no big deal in cooking, this is not one of those times.

Ingredients:

Spaghetti for one, this is subjective unless you get one of these.
1 medium zucchini
salt
1 teaspoon butter
1/2 garlic clove, thinly sliced (NOT chopped, sliced)
1/2 tablespoon olive oil
a pinch of chili flakes
ground pepper
1 tablespoon chopped parsley (or a mix of parsley and mint if you have it)
1 tablespoon crumbled feta

Fill your biggest pot with lots of water and put it over high heat on the stove with one teaspoon of salt in the water. Grate the zucchini then lightly salt it. Leave for 5 minutes. Slice half a clove of garlic into fine slices. Chop parsley and mint. Squeeze excess water from the zucchini with your hands over a bowl or sink. Just squeeze it like Play Doh, don’t worry about getting all the water out.

Once the pasta water is on a rolling boil (has been boiling for more than a few seconds, the water is moving energetically around the pot), put the spaghetti in. Give the spaghetti a quick stir to stop it from sticking. Once spaghetti has cooked for 5 minutes put the teaspoon of butter in a fry pan and slowly heat butter and the slices of garlic, be careful not to brown the garlic, cook for 20 seconds. Add 1/2 tablespoon olive oil, turn heat up to medium-high and add the zucchini. Fry the zucchini for 1 minute, without significantly changing its character; it shouldn’t brown, in fact, it will continue to look raw. It will actually be juicy and sweet and great. Turn the heat off, add chili flakes, pepper, crumbled feta, herbs and two teaspoons of the water from the pasta.

Drain the pasta once it is al dente, mix it into the zucchini in the pan.

Serve with finely grated parmesan if you have any.

Eat in bed while watching youtube videos of David Mitchell.

Advertisements

Tagged: , , , , , , ,

§ 9 Responses to Zucchini Pasta — a legit 15-minute meal.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading Zucchini Pasta — a legit 15-minute meal. at And Lashings of Ginger Beer.

meta

%d bloggers like this: