From Super Natural Every Day by Heidi Swanson
2 medium/large zucchini or yellow summer squash (about 16 oz total), coarsely grated
Fine-grain sea salt
4 oz linguine or angel hair pasta
2 tablespoons extra virgin olive oil
1 large clove garlic, thinly sliced
1/2 teaspoons red pepper flakes
1 tablespoon unsalted butter
1/2 cup freshly grated Parmesan cheese or Pecorino Romano, plus more to serve
Freshly ground black pepper
- Put the grated zucchini in a colander, sprinkle with a few generous pinches of salt, and let sit in the sink or over a bowl for about 10 minutes.
- In the meantime, cook the pasta - bring a large pot of water to a boil. Salt generously, add the pasta and cook according to the directions or until al dente. Drain the pasta, reserving a little cooking water.
- Just before you are ready to eat, heat the olive oil, garlic and red pepper in a large skillet over medium heat for 1 to 2 minutes, until fragrant and the garlic just begins to brown. Squeeze the zucchini in your hands, over the sink, to eliminate any excess liquid and add to the skillet. Cook until tender, stirring frequently for about 2 minutes.
- Add the pasta to the pan and add a little cooking water if the zucchini mixture seems on the dry side. Toss to distribute the zucchini throughout the pasta. Add the butter and cheese and toss again. Season with salt and black pepper and divide among bowls or plates. Top with extra cheese if you like.
Serves 2 to 4
Cook’s Note: To make better use of what’s in this week’s box, you can add chopped green onions as a garnish. Even my preschooler loved this dish! I just omitted the red pepper flakes and let him grate additional cheese on top.
Helena Pikus Li is a marketing consultant, foodie, and food scientist. She has an MBA in Marketing and Strategic Management and a BS in Food Science from the University of Minnesota. Helena lives in Minneapolis with her husband and their young child.