Zucchini and Garlic Pasta

Do you remember the first real meal you tried to cook all alone? I mean something homemade, a full dinner. I do. It was the summer after my freshman year of college. My parents had left me home alone for several days and were returning on Sunday afternoon. I decided I would make a nice, Sunday dinner. As I was preparing it, my aunt called that she and her husband happened to be in town and would be coming by, too. Thankfully, I had bought a lot of food.

At the time, I loved Rachael Ray, so I found some recipes from one of her cookbooks – chicken breasts with goodness rolled up inside and pasta with zucchini. My mom ended up helping a bit when she came home, mostly because I didn’t pound the chicken thin enough, so it took about 5 years to cook. But the food was good, and everyone was impressed at what I had accomplished on my own.

Since that day, I’ve obviously tackled a lot of recipes. I’ve honestly never tried that chicken again, but the pasta has stuck with me all these years. I love how simple it is but still has great flavors. It was also one of the first times I enjoyed zucchini. It is great for a quick summer dinner, and also works well as a side dish along some grilled chicken or fish. Enjoy!

Zucchini and Garlic Pasta (Serves 4 as a main dish, 6-8 as a side)

Zucchini and Garlic Pasta

12-16 ounces whole wheat spaghetti (see notes)
2 zucchini
½ tablespoon olive oil
2-3 cloves garlic, minced
¼ cup parmesan cheese

1. Boil a large pot of water. Cook pasta according to package directions, without adding salt or oil.

2. While pasta cooks, grate zucchini on the large holes of a box grater onto a pile of paper towels. Squeeze out excess water with paper towels.

3. Heat olive oil in a medium skillet over medium to medium-high heat. Once hot, add garlic and grated zucchini. Cook for 3-5 minutes, until zucchini begins to soften and is heated completely through.

4. Drain pasta (reserving some cooking liquid) and add to skillet with zucchini. Toss together. If pasta is dry, add pasta cooking water ¼ cup at a time until it reaches desired consistency. Toss with parmesan cheese and serve.

Nutritional Information (Amount per serving as a main dish):

Calories: 401
Protein: 18 g
Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 6 mg
Carbohydrates: 77 g
Fiber: 10 g
Sodium: 134 mg

Recipe Notes: I always find whole wheat pasta in 13.25 ounce packages. Use whatever size package you can find. Any type of long, thin pasta works. I’ve done spaghetti, linguine, and fettucine. This isn’t a “saucy” pasta dish. But since we don’t have a lot of cooking oil, there isn’t much to coat the pasta, especially if you are ambitious at wringing out your zucchini. Just add a little water if some of the noodles look too dry.

Source: Adapted from Rachael Ray

Low Iodine Adjustment: Omit parmesan.

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