Quick suppers are the name of the game in summer, and ones that use the season's bounteous produce, like zucchini and other summer squash, get bonus points. This super simple dish calls for just a few ingredients, but uses them all to their utmost flavor power. Sweet summer zucchini provide the base, but you can use other vegetables of your choosing. Minced garlic cooked briefly imparts a big flavor – don't add it too early or it will burn quickly.
The parmesan adds flavor, creaminess and saltiness in one fell swoop. A touch of olive oil tops everything off and brings the whole dish together. I ate my whole bowl hot, but I'm sure this is a dish that would be delicious as leftovers straight from the fridge. You can use any shape pasta here, of course, but I like to use ones with a lot of surface area, like fettucini or bow ties, so there's plenty of room to soak up all the flavor.
Zucchini Parmesan Pasta Serves 2-3 people
3 tablespoons canola oil
2 large zucchini, diced
3 cloves garlic, minced
3 cups cooked pasta
2 tablespoons olive oil
1/2 cup grated parmesan cheese plus extra for sprinkling on top
Heat the canola oil in a large pot over medium heat. Add the diced zucchini and stir, cooking, 10 to 15 minutes, until all the zucchini is slightly softened. Add the garlic and stir to combine, cooking another 2-3 minutes.
Add the pasta to the pot, stirring until evenly mixed. Remove from the heat, add the olive oil and parmesan and toss to combine. Let sit two minutes, then divide the pasta among bowls or plates, sprinkling each with extra parmesan.
The New York Jewish Week brings you the stories behind the headlines, keeping you connected to Jewish life in New York. Help sustain the reporting you trust by donating today.
