Use up to two pounds of zucchini in this 30-minute recipe.
Instead, I do everything in my power to make meals out of what Ive got.
In August, this practice often leads me down one of two paths:five-minute tomato sandwichesorone-pot zucchini pasta.
Simply Recipes / Grace Elkus
Like any good five-ingredient recipe, this one is ripe for adaptation.
Jury still out on cottage cheese?
Basil plant looking droopy?
Simply Recipes / Grace Elkus
Supplement with dill, mint, or chives.
Even the zucchini can be replaced with yellow squash.
Add the pasta and cook according to package directions until al dente.
Simply Recipes / Grace Elkus
Scoop out 1 cup of pasta water and set it aside.
Drain the pasta and drizzle with olive oil to prevent sticking.
While the pasta cooks, trim the zucchini and grate them through the large holes of a box grater.
Simply Recipes / Grace Elkus
Heat the olive oil in the now-empty pot over medium-high heat.
Add the zucchini and season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
Youll know its ready when the zucchini begins to stick to the bottom of the pot.
Turn the heat off.
Set the pot of zucchini to low heat.
Add the pasta and stir to distribute the zucchini.
Taste and add more salt, pepper, or lemon juice as desired.
