Zucchini, again!

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

  1. Cover the bottom of a large skillet with a very thin layer of olive oil, and heat up on low
  2. Smash (or mince) 2 large garlic cloves, and add to the pan–make sure it cooks, but doesn’t brown
  3. 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!
  4. Optional: if you have anchovies or anchovy paste, now is a great time to add it for some amazing flavor!
  5. Cook the squash just until fork-tender
  6. 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)
  7. Before you drain the pasta, save a cup of the pasta water and set aside
  8. Transfer the pasta back into the pot, and add the squash–cook on low for about 5 minutes
  9. Add some pasta water so it does not dry out
  10. 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. 


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