Pasta is the perfect solution for when you want a good meal in a hurry and this dish is one of the easiest you can make. What I love most about this recipe is the julienned shape of the zucchini, which looks like little ribbons as it begins to soften in the pan. The ribbons follow the shape of the pasta, which not only make it beautiful but easier to twirl together with the pasta on your fork.
1-2 tablespoons extra virgin olive oil
2 cloves garlic, roughly chopped
1 small zucchini
2 ounces whole-wheat spaghetti
Salt, to taste
Freshly ground black pepper
1-2 ounces Parmigiano-Reggiano, freshly grated
1. In a medium sauté pan, heat olive oil over low heat. Add garlic and allow to simmer for about 5 minutes (low heat is needed so garlic doesn’t burn). Using a slotted spoon, remove garlic and discard. Return pan to stove and increase to medium heat.
2. Cut zucchini in half, then each half in half. Using a mandoline or by hand, thinly slice each quarter of zucchini. Lay zucchini slices flat and cut into matchsticks.
3. Meanwhile, bring a pot of water to boil and add salt. Add pasta and cook 7-10 minutes, until al dente.
4. Add zucchini to oil and cook until softened, about 5 minutes.
5. When pasta is done, drain and transfer to bowl, reserving about 1/4 cup of pasta water. Add zucchini to pasta and toss to combine. Season with salt and pepper. Add a bit of pasta water and toss again. Transfer to a serving bowl and top with Parmigiano-Reggiano. Serve warm.