Zucchini strand spaghetti

Zucchini Strand Spaghetti

A really simple, wonderful dish that could quickly become a summer staple. An easy way to work vegetables into a meal and lighten the heaviness of spaghetti.

Servings: 4

Salt and freshly ground black pepper
3/4 pound whole-wheat dried spaghetti
3/4 pound zucchini
1/4 cup olive oil
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
3 tablespoons coarsely chopped fresh basil leaves
1/2 cup grated Parmesan, plus a small piece

Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes.

While the water comes to a boil and the pasta cooks, cut the zucchini with a fine French-fry cutter on a mandoline. If you do not have one, cut by hand into the longest, finest julienne (thin strips) you can manage. Season with salt and pepper. Place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes.

Heat 1/4 cup of the olive oil in a small skillet over medium-high heat until hot. Add the garlic and saute briefly until light brown. Turn on the exhaust fan and add the red pepper flakes. Quickly mix in the basil and remove from the heat. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water.

Pour the pasta into a warm serving bowl; add the zucchini, the garlic mixture, and 1/2 cup of the cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed. Grate about 2 tablespoons parmesan over the top and serve at once.

From Smittenkitchen.com