This is one of my favorite simple Italian comfort dishes. I first came across it while on vacation in Sorrento, Italy, at a little place called Ristorante The Garden. The pasta was light, fresh, and full of flavor — proof that a few good ingredients can create something really special.
Of course, nothing compares to vegetables picked straight from an Italian garden, but this recipe comes close and always takes me back there.
These days I often cook for one, and this dish is perfect for that. It comes together quickly, doesn’t need a long list of ingredients, and still feels like a real treat.
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.
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