July 24, 2012

Skinny Summer Pasta

Now, I know what you're thinking: Skinny Pasta? There's no such thing.
But before you shake your head with disbelief, you have got to trust me! Skinny Pasta does exist! And better yet, it's delicious!

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This specific recipe is Zucchini & Basil Spaghetti.
The grocery stores carry Zucchini all year round, but it's worth waiting until summer, when it's fresh and at its prime. You may be asking yourself what makes this recipe so skinny and the answer is that there is no creamy sauce or unnecessary preservatives. Hooray!

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Here's what you need:
Wheat Linguine or Spaghetti
3 Large Zucchini
1 Cup Olive Oil
3-4 Cloves of Garlic
3/4 Cup Chopped Basil
1 Tbsp finely grated Lemon Zest
Salt & Pepper
Parmesan Cheese

This recipe serves about 4-5 people. I cut down my ingredients just a tad, since I was only cooking for myself. Let's get started!

1. Slice Zucchini very thin with a mandoline if you have one, or a sharp knife.

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2. Heat oil in a 12-inch skillet over moderately high heat until hot (but not burning or smoking, that's bad). Fry Zucchini, stirring occasionally, until softened and turning a pale golden color. Transfer Zucchini from pan to baking sheet lined with paper towels to train and cover with foil to keep warm.

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3. Add garlic to remaining oil. Stir and cook for about 30 seconds then remove skillet from heat.

4. Cook pasta until al dente. Reserve 1 cup of pasta cooking water. Drain pasta and transfer to a large shallow bowl.

5. Toss pasta with garlic oil, Zucchini, basil, zest, salt and pepper. Add reserved cooking water to moisten if necessary. Dash a bit of parmesan cheese on top and serve!

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Enjoy! Xx

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