Recipes–Pasta With Zucchini

I have posted this recipe before, but I have improved it with the addition of fresh basil.  The basil gives a sweet, fragrant taste to the zucchini.  I am now suggesting that you use Italian ‘ribbed’ zucchini which has the highest flavor. 

Like many Italian vegetables, it has a slightly bitter taste (e.g. broccoli rabe) which makes it far more interesting than the standard supermarket variety.  Remember that ‘bitter’ does not mean unpleasant.  In Italian cooking ‘bitter’ vegetables are a staple.

If you prefer, you can use the zucchini preparation as a vegetable side dish without the pasta.

Spaghetti with Zucchini

* 1/2 lb. spaghetti (just about any pasta is good with this dish except shells)

* 5 large zucchini cut into 1” slices ( Italian ‘ribbed’ zucchini is best)

* 1 Tbsp.. garlic flakes

* 3 Tbsp. olive oil

* Salt, pepper to taste

* 1 lg. bunch fresh basil, chopped

* 1 lg. onion, chopped

* 5 lg. Tbsp. freshly-grated parmesan

- Put the sliced zucchini, onion, basil, garlic, oil, salt and pepper in a large mixing bowl and mix well

- Arrange the zucchini on a cookie sheet or other baking tray (I lay a piece of tin foil to save work cleaning)

- Bake at 450F for about 20 minutes, turn all pieces well, and bake for another 20 or until zucchini begins to brown

- Broil for 10 minutes until the zucchini are well browned

- Cook the spaghetti, drain, and plate

- Arrange the zucchini on top of the pasta, add the grated cheese, a drizzle of olive oil, and salt and pepper to taste.