Sometimes we want quick but never do we want to be short changed on flavor, and anytime I can get some extra vegetables into my family it is a good thing. We have this quick pasta dish frequently in the summer when zucchini is abundant and I do mean abundant, two plants can supply a large family and a small neighborhood.
Recipe: Serves 4-6
8 oz. dry pasta (I use Dreamfield's Pasta, it is low carb)
2-3 small zucchini
4 cloves garlic, minced finely
2 tablespoons olive oil
2 tablespoons flour or a pinch of xanthan gum
salt and pepper to taste
1/2-3/4 cup cream or half and half
Put the cream into a measuring cup or bowl and stir the flour into it.
Julienne the zucchini and set aside. For the beginners- slice,
While water comes to boil, heat a medium to large skillet and add the olive oil and zucchini. Saute until tender crisp, not mush! About 5-7 minutes.
As soon as the zucchini is tender, add the garlic, salt and pepper, toss gently to combine.
When pasta is tender, drain in a colander.
Toss pasta with sauce in large pasta bowl to serve family style at the table or serve individually in bowls or plates.
Because there is real life happening here, the dog has to go out and my son needs help with his math assignment (right now;), we appreciate quick and easy meals. I hope you enjoy this one.