1. Cook pasta according to package instructions. Prepare zucchini sauce while pasta is cooks.
2. Peel and mince garlic.
3. Rinse and grate zucchini. Measure 2 cups grated zucchini.
4. In a large skillet over medium heat, heat oil. Add zucchini and minced garlic. Cook until mixture softens and zucchini yields some liquid, about 5 minutes.
5. Drain pasta, reserving cup cooking liquid.
6. Add 1-2 teaspoons cooking liquid to zucchini mixture. Add drained pasta. Stir, coating pasta evenly with sauce. Add more pasta water as needed.
7. Transfer pasta to large bowl for serving. Sprinkle with grated Parmesan. Season with salt and pepper. Toss to combine.
NotesUse yellow squash in place of the zucchini. Or, use a mix of both. For faster cooking, grate zucchini in advance. Refrigerate until you are ready to cook. Make a simple pasta salad. Mix raw grated zucchini with cooked and cooled pasta, canola oil, mint, basil, or other herbs. Add more veggies in step 4 if you like. Try diced carrots or tomatoes, peas, or corn. Try using different pasta shapes.
2 cups whole wheat bow tie pasta
1 small clove garlic
2 medium zucchini (10 ounces by weight, about 2/3 of a pound)
1 Tablespoon canola oil
1/2 cup Parmesan cheese, grated
1/4 teaspoon salt Pinch ground black pepper
MaterialsBox grater Colander Cutting board Knife Large bowl Large pot Large skillet Measuring cups Measuring spoons Mixing spoon
More About Zucchini
How to Select
Larger zucchini tend to be watery and flavorless, with pulpy insides and large seeds. Smaller is better, so try to find one no larger than a regular-sized flashlight if you're buying standard green zucchini. Zucchini can be green, yellow, or white, but always look for a vibrant, rich color. Look for zucchini that still have a good chunk of the stem attached, as those ones will last longer.
How to Store
Store in a paper bag in the vegetable drawer of the refrigerator for up to one week. Don't store zucchini in plastic bags, as they trap in too much moisture and the zucchini will get slimy.
How to Prepare
Braised zucchini is terrific--cut the squash into pieces and put them in a skillet with a little olive oil, some minced garlic and about 2 to 3 tablespoons of water. Cover the pan and cook over medium heat until the zucchini is tender (about 5 minutes). Remove the lid and turn the heat up to high to evaporate the moisture and stir gently to coat the zucchini with the reduced juices