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Servings: 4 Prep time: 20minutes
Spaghetti with Zucchini & Basil
In the late summer and early fall, zucchini 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. 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.
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’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.