Simplest Zucchini Parmesan Pasta.
· 1 pound pasta, use your favorite cut
· 2 tablespoons extra virgin olive oil
· 5-6 medium zucchini and or yellow summer
squash, chopped
· 3 cloves garlic, minced or grated
· 1/2 teaspoon crushed red pepper flakes
· 1 tablespoon chopped fresh thyme
· Kosher salt and black pepper
· 2 tablespoons butter
· 1 cup grated parmesan or manchego
cheese
· 1 cup fresh basil, roughly chopped
· lemon juice, for serving (optional)
INSTRUCTIONS
1. 1. Bring a large pot
of salted water to a boil and cook pasta according to package directions until
al dente. Just before draining, reserve 3/4 cup of the pasta cooking water.
Drain.
2. Meanwhile, heat the
olive oil in a large skillet over medium heat. When the oil shimmers, add the
zucchini, garlic, red pepper flakes, thyme, and season with salt and pepper.
Cook, stirring occasionally until the squash is caramelized and golden brown,
5-8 minutes. Using a potato masher, mash down the zucchini until it becomes a
chunky sauce.
3. Add 1/3 cup of reserved pasta water and bring to a
simmer over medium heat. Add the pasta, butter and manchego, toss until melted.
Add more pasta water if need to thin the sauce. Remove from the heat, add the
basil. Transfer to a bowl and serve topped with fresh basil and lemon . Enjoy!
I added one smashed ripe avocado to the zucchini.
RECIPE
NOTES
*If a smooth sauce is desired, transfer the
zucchini to a food processor before adding the pasta and puree until
smooth.
https://www.halfbakedharvest.com/simplest-zucchini-parmesan-pasta/