I don't know about you, but during this quarantine period, I have been craving carbs...A LOT! To satisfy that craving (with limited means, due to limited trips to the grocery store), I came up with this quick, easy and delicious recipe for zucchini pasta. A warm bowl of pasta is always comforting, and this budget-friendly version is sure to satisfy. All you need to make this dish is: some pasta (I used thick spaghetti), olive oil, garlic, Parmesan cheese, and of course, a zucchini! Check out the recipe below, and as always, happy cooking & eating (and quarantining!)
Zucchini Pasta
*This makes one serving, so feel free to double, triple or quadruple depending on the crowd!)
2 oz pasta (whichever you prefer is fine)
1 zucchini
1/4 cup olive oil
1 clove of garlic
1/4 cup freshly grated parmesan cheese
1/2 lemon
salt and pepper to taste
Prepare the pasta as directed on the box. In a medium sauce pan, heat the 1/4 cup of olive oil over medium heat. On a box grater, use the medium size grate to grate the zucchini. Add the grated zucchini to the olive oil. Smash one garlic clove (don't mince, just smash it so it infused the oil and zucchini) and add it to the pan. Cook the zucchini and olive oil over medium/medium-low heat for about 30 minutes, stirring occasionally until the zucchini has softened considerably and created a delicious, pesto-like sauce. At this point, I add a squeeze of half a lemon and add salt and pepper to taste. Once the pasta is cooked, add it directly to the pan with the zucchini and toss to coat. Add a bit of pasta water to thin it out if necessary. Serve the pasta in a bowl and garnish with Parmesan cheese. Enjoy!