In the past few boxes I received zucchini, otherwise known as summer squash. So, what to do?
This idea is from my mom, who always reminds me how simple Italian cooking can be! I use about 3 medium squash, but it can be made with any ratio of squash to pasta, but don’t jip yourself on the vegetables! For two people, half a pound of spaghetti should be more than enough.
Zucchini and spaghetti:
You’ll need: Olive oil, garlic, zucchini, whole wheat pasta, and Optional anchovies/anchovy paste
- Cover the bottom of a large skillet with a very thin layer of olive oil, and heat up on low
- Smash (or mince) 2 large garlic cloves, and add to the pan–make sure it cooks, but doesn’t brown
- Slice up your squash and add it to the pan, then crank up the heat to medium — don’t peel your squash, the skin is loaded with fiber and nutrients!
- Optional: if you have anchovies or anchovy paste, now is a great time to add it for some amazing flavor!
- Cook the squash just until fork-tender
- Put some water on the stove in a large pot and cook the spaghetti (whole wheat preferably) until it’s al dente (soft, but slightly firm towards the middle)
- Before you drain the pasta, save a cup of the pasta water and set aside
- Transfer the pasta back into the pot, and add the squash–cook on low for about 5 minutes
- Add some pasta water so it does not dry out
- Add some salt and pepper to taste, and Parmesan or Romano cheese and enjoy!
This is also great with fresh tomatoes and chopped fresh herbs on top! Add a small amount of cream cheese or goat cheese to splurge and make it creamier.
Book an appointment here! Marina Bedrossian, RDN, CDN, CLT is a family holistic dietitian who specializes in nutrition for digestive issues, nutrition for Autism, ADHD, and nutrition for food sensitivities.