PASTA DAY: Garlicky Spaghetti With Zucchini And Fresh Herbs

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* Exported from MasterCook *

 

Garlicky Spaghetti With Zucchini And Fresh Herbs

 

Recipe By : Pasta East to West by Nava Atlas, page 154

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons extra-virgin olive oil

3 cloves garlic -- lightly crushed

up to 4

6 small zucchini -- sliced

(about 1 1/2 pounds)

1/4 cup dry white wine

1 pound spaghetti

1/4 cup chopped fresh parsley -- up to 1/2

1/4 cup chopped fresh basil

1/3 cup grated fresh Parmesan cheese

Salt and freshly ground black pepper

***OPTIONAL***

(use one or both)

1/2 cup sun-dried tomatoes -- (not oil-cured),

soaked in hot water until tender -- then sliced

1/4 cup sliced black olives -- up to 1/2

 

Heat 1 1/2 tablespoons of the oil in a large, wide skillet. Add the

crushed garlic and sauté over low heat for a minute or two. Stir in the

zucchini and add the wine. Increase the heat to medium, then cover and

cook, stirring frequently until the zucchini is tender-crisp. When done,

remove the garlic.

 

Meanwhile, cook the spaghetti in plenty of rapidly simmering water until aI

dente, then drain.

 

Combine the spaghetti with the zucchini in a large serving bowl. Toss with

the parsley, basil, and Parmesan cheese. Season to taste with salt and

pepper. If desired, stir in the sun-dried tomatoes or olives (or both),

then serve.

 

Calories: 220 , Carbohydrate: 27 g, Total Fat: 8 g, Cholesterol: 4 g,

Protein: 7, Sodium: 88 mg

 

 

 

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