Summer Zucchini and Pasta
Brace yourself for the zucchini invasion this summer! If you plant it you know what I am talking about. Here’s great way to have your pasta and zucchini too!
Ingredients
- 3tbsp olive oil
- 1 cup diced onion
- 2 cups diced zucchini
- 3 tbsp drained capers in brine (optional)
- 3 cloves garlic, finely minced
- 1 cup chopped fresh cherry tomatoes
- 1/2 cup sliced green olives
- salt and pepper to taste
- 1/2lb spaghetti or linguine
- 2tbsp fresh oregano
- 2 to 3 basil leaves torn into bits
- grated Pecorino cheese to sprinkle on top
Directions
- In a saute pan, heat the oil, add the onion and zucchini and cook until veggies begin to soften. Stir in the capers and garlic and cook a couple of minutes.
- Add tomatoes and green olives and continue to cook a couple of minutes. Add salt and pepper to taste and set aside.
- Cook pasta until al dente, drain, reserving ½ cup of the cooking water and stir the water into the sauce. Add the pasta and toss everything over medium heat until hot.
- Serve sprinkled with cheese and a little oregano and basil over the top.
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