‘Tis the season of zucchini galore! Yes, the zucchini plants are bursting with fruit which means a constant, rather hefty supply, right through till Autumn! You won’t see any complaints in this house though. It is such a versatile veggie that makes its way into most of our meals during the summer months and becomes a delicious pickle or chutney for the wintertime.
This zucchini pasta is our go to. Our staple for those nights when you don’t really feel like spending hours in front of a hot stove. Quick, simple, classic. The measurements in this recipe are really a guide. It’s how we like it. Feel free to add less garlic and more zucchini or vice versa. It’s really just about cooking it the way you will enjoy it most! We love it garlicky with loads of zucchini, about one per person.
Another important note is not to scrimp on the olive oil. As there are few ingredients, the olive oil will take on loads of flavour and this will coat your pasta and become your ‘sauce’.
A couple of good lugs of olive oil
3 cloves of garlic, finely chopped
3-4 medium zucchini, cut into thin semi circles
320g spaghetti, gluten free if necessary
Salt and pepper
A good handful of fresh basil
A good grating of good quality parmesan cheese
Fresh, dried or preserved chilli (optional)
Place a large pot of water on the stove to boil for your pasta.
In a large frypan, add the olive oil and the garlic. Cook until garlic is aromatic (about 30 seconds-a minute). Toss in zucchini and stir to coat evenly in the oil and garlic. Cook on a medium heat, giving a gentle stir often.
Meanwhile, add a teaspoon of salt to the boiling water and add your spaghetti. Cook until al dente drain and reserve about ½ cup of the cooking water.
Add spaghetti to the pan, quickly tossing through the zucchini (I find tongs or a couple of wooden spoons helpful here). If it looks a little dry, you can add some of the reserved pasta water to help the ingredients ‘bind’.
Finally, stir through the fresh basil and serve, topped with plenty of parmesan and some chilli!