Zucchini Pasta
A veggie-forward pasta featuring zucchini either spiralized or sliced and sautéed. Light, healthy, and perfect for a garden-fresh dinner.
Ingredients
- 1 pound rotini pasta
- 5 small zucchini, sliced 1/3 cup olive oil
- 4 cloves garlic, minced
- 1 pinch crushed red pepper flakes 1/3 cup chopped fresh parsley salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Description
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
- Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
- In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.
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