Pasta with sautéed zucchini and garlic is my very favorite simple, quick and satisfying Italian dish. I first tasted it at Ristorante “The Garden” while vacationing in Sorrento, Italy and have re-created a near-facsimile here at home. Of course, nothing I do here compares to real Italian food from Italy since the quality of their ingredients are always far superior (veggies right out of the garden, farm-to-table, ocean-to-table) to ours here in the US.
Rather than state exact measurements, let me just explain how to make this dish for one person. Yes, I’m cooking for one now — in the midst of COVID-19 Coronavirus isolation.
First, put on a pot of salted water to boil for the pasta and gather the following ingredients:
1/4 lb. of long pasta (linguini, spaghetti, etc.)
1 medium-sized zucchini squash
Extra-virgin olive oil
1 large clove of garlic
salt and black pepper
Grated Italian Romano or Parmigiano-Reggiano cheese
While the pasta water comes to a boil, grate all but about two inches of the zucchini on a box grater (don’t use the fine holes side, use the bigger holes side). Thinly slice the remaining two inch piece of zucchini. Slice the garlic clove thinly. In a large skillet, heat enough olive oil to liberally cover the bottom of the pan over medium-high heat and sauté the sliced garlic briefly to barely get some color, then add the zucchini shreds and slices. Sauté the zucchini and garlic a few more minutes, reducing the heat to keep it from browning. IMPORTANT: Do not burn the garlic and do not brown the zucchini, or they will become bitter. Add a little hot pasta water to the skillet to prevent burning and browning. Sprinkle with a pinch or two of salt and pepper. Add a little of the hot pasta water if it seems too dry — and add a little more olive oil if needed. You’re trying to build a light sauce here, flavored by the zucchini and garlic. Turn the heat down low and let it simmer while the pasta cooks. When the pasta is al-dente, fish it out with tongs and drop it right into the skillet with the zucchini and garlic. Toss well — the starch from the pasta will thicken up the sauce. Take the pan off the heat and sprinkle with grated Italian Romano or Parmigiano Reggiano cheese. Toss again to incorporate the cheese. Serve immediately with more grated cheese and a sprinkle of black pepper on top.
Serves 1.
Pasta With Sautéed Zucchini And Garlic For One
Equipment
- Box grater
- Knife
- Large pot
- Large skillet
- Tongs
- Ladle
- Slotted spoon
Ingredients
- 1/4 lb Long pasta spaghetti or linguini
- 1 ea zucchini squash medium size
- Extra virgin olive oil enough to cover bottom of skillet liberally
- 1 clove garlic
- salt and black pepper
- Grated Italian Romano or Parmigiano-Reggiano cheese
Instructions
- While the pasta water comes to a boil, grate all but about two inches of the zucchini on a box grater (don’t use the fine holes side, use the bigger holes side). Thinly slice the remaining two inch piece of zucchini.
- Slice the garlic clove thinly.
- In a large skillet, heat enough olive oil to liberally cover the bottom of the pan over medium-high heat and sauté the sliced garlic briefly to barely get some color, then add the zucchini shreds and slices. Sauté the zucchini and garlic a few more minutes, reducing the heat to keep it from browning. IMPORTANT: Do not burn the garlic and do not brown the zucchini, or they will become bitter.
- Add a little hot pasta water to the skillet to prevent burning and browning.
- Add a little of the hot pasta water if it seems too dry — and add a little more olive oil if needed. You’re trying to build a light sauce here, flavored by the zucchini and garlic.
- Turn the heat down low and let it simmer while the pasta cooks.
- When the pasta is al-dente, fish it out with tongs and drop it right into the skillet with the zucchini and garlic. Toss well — the starch from the pasta will thicken up the sauce. Take the pan off the heat and sprinkle with grated Italian Romano or Parmigiano Reggiano cheese. Toss again to incorporate the cheese. Serve immediately with more grated cheese and a sprinkle of black pepper on top.
Really Good And Easy Cornbread Recipe
As a child growing up in the deep south, I never appreciated cornbread very much. It was served at almost every evening meal and it was something that was taken for granted. After getting out on my own as an adult, I didn't bother making cornbread and didn't really...
Slow Baked Steelhead Trout or Salmon Recipe
Slow baking /roasting steelhead trout or salmon produces perfect, moist fish that is evenly cooked in the thick and thin parts of a filet. Once you try this method, it is doubtful you'll cook steelhead trout or salmon any other way. I prefer steelhead trout to salmon...
Breakfast Pizza
This breakfast pizza recipe is delicious for any meal at any time of the day or night! And it’s tasty served hot or cold.