Spaghetti con Zucchine

While Kate insists tonight that she does not like zucchini (since when?) she devoured the spaghetti and kept telling me how much she loved it while she ate! Ken and I both thought it was good enough to serve company and it was super quick to make too!

Serves 4
1/2 lb spaghetti
3 medium zucchini (about a pound)
3 tbsp olive oil
2 tbsp butter
1/2 cup fresh grated parmesan
a few fresh basil leaves (optional)
salt and pepper to taste

Prepare spaghetti according to package directions. Make sure not to overcook it because at the end, you have to stir and stir and stir to make the creamy sauce.

Slice zucchini into thin rounds with the skin on. Saute the zucchini in 2 tbsp of olive oil until tender.

Reserve 1/4 cup of pasta water before draining the spaghetti. Chop butter into cubes and put in the bottom of the pan you used to cook the spaghetti, or in the bowl you plan to serve the pasta in. Place the spaghetti on the butter, add a little of the reserved pasta water and stir until the butter is completely melted. Alternate grated parmesan and reserved pasta water until it forms a creamy sauce on the spaghetti. Taste to make sure you have enough cheese. After the spaghetti is prepared with the butter/cheese sauce, add the zucchini and any oil left in the pan. Toss well to incorporate sauce into zucchini and zucchini into spaghetti. Serve with salt, pepper and chopped fresh basil leaves.

Bumper Crops of Zucchini and Tomatoes?

Try this amazing, summer "Recession Garden" Treat...

This one actually brought rave reviews by the whole family -- everyone found something to like about the seared zucchini, the light pasta, and of course -- I enjoyed it along with a lovely Pinot Grigio from Southern California's award winning South Coast Winery

You'll need:

Thin sliced Zucchini
1 clove minced garlic
2 tbs EVOO (extra virgin olive oil)
1 tbs butter
liberal amounts of Parmesan cheese

Bow-tie pasta - prepare per directions

Bring olive oil and butter to bubbly
Toss in clove of garlic
Sautee zucchini approx. 3-4 min
Right when it starts to "brown" - dust with salt & Parmesan cheese

Once pasta finished, drain and toss with bit of salt & olive oil
Serve Zucchini over the pasta along with crusty bread

If you have a ton of grape tomatoes like I do, you can also slice those in half, and serve as a side salad - with chunks of mozzarella, fresh basil leaves, and equal parts olive oil & balsamic vinaigrette.

Enjoy!