Whenever I make something meatless for the husband, I usually don’t tell him immediately. It’s not that he’s against a vegetarian diet, it’s just that sometimes it feels like he doubts that the meal is going to be delicious and filling. Not too long ago, I made a really yummy fettuccine and Swiss chard pasta. As far as I know, John really liked it. The next evening we had leftovers and I caught him in the kitchen sprinkling in a few pieces of rotisserie chicken. I was devastated. Today’s dish is a really easy pasta recipe that will make any meat lover happy. I think.
When I first mentioned that I was making a Parmesan garlic zucchini pasta, John was intrigued. When it was done, his first question was, “is there meat in it?”. Silence. I wanted him to taste it first then figure out the whole meat thing.
I feel like I’ve been really slacking in the kitchen department lately. Obviously part of what I do involves cooking so slacking in the kitchen isn’t really ideal. Unfortunately, life keeps happening, which is messing with my schedule. I’m usually a really organized person and lately it seems like my organizational skills are escaping me. When I do cook, it’s all about meals that won’t take forever to prepare. An easy pasta recipe or baked chicken are my usual go to meals when I’m feeling a little lazy.
It feels like my brain isn’t working sometimes so I haven’t been too involved in developing recipes. I was searching around on the internet when I came across a recipe for a really easy pasta from Julia’s Album. I don’t know who Julia is but I’m very thankful for her. This was such a flavorful pasta and it took me no time to make. The next time I make this (yes, there will be a next time) I’ll probably add squash.
Let’s make an easy pasta recipe!
Parmesan Zucchini & Garlic Pasta
Ingredients
- 3 tbsp olive oil
- 2 very large zucchini, sliced
- 4 garlic cloves, minced
- 8 oz spaghetti
- salt & pepper
- 1 cup Parmesan cheese, shredded
Instructions
- Heat olive oil in a large skillet on medium-high heat.
- Add sliced zucchini and minced garlic and saute for 5 minutes (stir occasionally). Zucchini will soften and brown a bit; season with salt and pepper.
- In the meantime, cook pasta according to pasta instructions. Drain and rinse with cold water (to stop pasta from cooking). Save a bit in the pasta water.
- Add cooked pasta to the skillet with zucchini and garlic. Add Parmesan and a splash of pasta water and heat on low.
- Stir to melt the cheese.
- Season with additional salt and pepper, if needed. Serve warm & enjoy.
