A quick and easy pasta dish that use grated zucchini, walnuts and fresh summer herbs.
Prep Time:10 mins
Cook Time:12 mins
Total Time:22 minutes
Yield:2 to 41x
2 cups – 8 oz. pasta – I used a small rigatoni shape
1 veggie bouillon cube
2 tbs olive oil
3 cloves of garlic put through a garlic press
A dash of red pepper flakes – to taste
8 twists of black pepper from a pepper mill
2 medium zucchinis – grated on a box grater
1/2 of a lemon – juiced
1/2 cup of grated parmesan cheese
3 tbs of minced herbs – I used parsley and basil
1 large handful of walnuts
Bring a large pot of water to a boil.
As the water is coming to a boil, grate zucchini, peel and mince garlic, grate parmesan cheese, mince herbs.
Add pasta to water with one bouillon cube. Cook according to package instructions.
While pasta is cooking, add oil to a large sauté pan over medium high heat. Add garlic, red pepper flakes and black pepper – sauté for 30 seconds – stirring so garlic does not burn.
Add grated zucchini to the saute pan. Continue to cook over medium high heat, stirring occasionally, for 5 minutes.
Scoop up 1 cup of the pasta water and hold to the side.
After cooking the zucchini for 5 minutes, add lemon juice and a few tbs of reserved pasta water to zucchini mixture. Give the zucchini a stir and continue to cook for 2 more minutes.
Add herbs and sprinkle 1/4 cup of cheese onto zucchini mixture. Stir to combine.
When ready, drain pasta and add to zucchini mixture. Stir to combine. Add walnuts and sprinkle remaining parmesan over the pasta and stir one last time. If the dish is really dry, add a tbs or so of reserved pasta water.
Sprinkle with a little minced herbs and parmesan on top for before serving.