Spaghetti With Zucchini and Basil- cook for your life- anti-cancer recipes

Servings: 4 Prep time: 20minutes

Spaghetti with Zucchini & Basil

In the late summer and early fall, zucchinis come into their own at farmers’ markets, as do aromatic fresh herbs such as basil.

Here’s a quick, easy recipe based on the classic pomodoro basilico pasta. For this spaghetti with zucchini & basil recipe be sure to buy the small, firm zucchini for this delicious summer pasta dinner. If you don’t have any of CFYL’s Quick Tomato Sauce on hand, add 1 1/2 cups of halved cherry tomatoes with a sprinkle of salt in step 3, and cook the pasta only after they have softened and become saucy. Omit the cheese for a vegan dish.

1. Bring water for the pasta to a boil, then add salt.  Once boiling again, add spagettini and cook for about 5 minutes or 1 minute less than given on package.  Reserve 1 cup of the pasta cooking liquid and drain.

2. While the pasta is cooking, heat the olive oil in a wide sauté pan or wok. Add the sliced garlic and fry gently over medium-high heat until it starts to color. Add the zucchini and sauté until they start to soften and color.

3. Add the tomato sauce. If the pan looks a little dry, add water from the pasta pot to it, ¼ cup at a time.

4. Just before the pasta is done, add the grated cheese to the zucchini. Mix well and cook for a minute. Taste for salt.

5. Add the basil to the sauce, stir to mix, then add the pasta. Toss together and cook for 1 minute more, adding the reserved water if needed. It’s ready! Serve with extra cheese if desired.

ann-tip

Ann’s Tips and Tricks

Tear delicate basil leaves into pieces instead of chopping them to bring out the oils. If you are in chemo, add them in step 4.

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