Thursday, July 26, 2012

What? More Zucchini?

If you are growing zucchini in your garden you may be having an overabundance right about now. I had a couple of zucchini laying around and whipped up this recipe, it's delicious.

Pasta with Zucchini and Olives

2 zucchini
Extra virgin olive oil
2 tablespoons of butter (real butter, not margarine!)
Penne Pasta (I used half the package of Trader Joe's Organic Brown Rice penne pasta)
1/2 cup chopped olives (I used Trader Joe's jumbo pitted Greek kalamata olives)
Parmesan cheese (I used 1/4 to 1/2 cup)
Salt & pepper

Wash and slice the zucchini, not too thin or they will get mushy when cooked. Boil water for pasta. On medium heat melt 2 tablespoons of butter with 3-4 tablespoons of olive oil. Add zucchini and cook slowly until the slices start to soften and brown. While the zucchini is cooking add the pasta and cook until al dente, drain.

When zucchini is cooked, reduce heat and add the pasta, stir to combine. Squeeze in the juice of half a lemon (you can also add lemon zest and more lemon juice to taste). Add freshly grated parmesan cheese, stir to coat. Add chopped olives and salt and pepper, stir to combine and serve hot.

The pasta and salty olives with the fresh zucchini, combined with the tart lemon juice and creamy parmesan is delicious. Enjoy!

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