I went to visit my parents last weekend and came home with a bundle of typical summer veggies from their home garden: zucchini, tomatoes, green beans. This is what I’ve learned about growing zucchini: once it starts producing, you have zucchini to pick nearly every day, and you best pick them when they are medium sized, because if you wait until the next day they’ll be huge. Oh, and huge zucchini are not necessarily better – they are seedy and pithy at the core and better suited to make zucchini boats.
Zucchini wasn’t one of my favorite vegetables growing up – it always seemed to be overcooked and mushy. Unless it was fried. But then everything fried is delicious. Evil and delicious. Eventually I discovered more toothsome preparations for zuchhini, and was finally able to pay attention to it’s flavor. It’s incredible, fresh flavor.
One such preparation was Michael Ruhlman’s Sauteed Zucchini. It makes a fabulous side dish during the summer, when you want something fresh to accompany grilled meats. In fact, it’s so delicious, I wanted it to be a meal all on it’s own, and that’s what we get when we add in the spaghetti. My only complaint was that the minced shallot didn’t swirl up with the rest of the noodles, and were always left at the bottom of my bowl. So I found a way to make onion noodles too.
Summer Veggie Pasta
Larger zucchini and yellow squash have a lot more seeds at their core, and those seeds will lead to breaks in your squash noodles. Opt for smaller squash, or discard the center seed-filled portions. The veggies don’t take long to cook, so don’t start them until you put your pasta into it’s hot tub. Only boil the pasta as long as the package suggests, and if they are finished before the veggies, drain it and toss with olive oil to keep from sticking (never rinse your pasta).
- ½ lb. spaghetti or thin spaghetti
- 2 tbsp. olive oil
- 1 large carrot
- ½ red bell pepper
- 1 lb. zucchini and/or yellow squash (approximately 2 medium)
- 1 small (or ½ large) red onion
- 5 cloves garlic, minced
- 4-5 cherry or grape tomatoes, halved
- kosher salt to taste
- 3 tbsp. good olive oil or butter
- optional: serve with freshly grated Parmesan cheese
- Start your salted pasta water for the spaghetti.
- Use a mandoline to julienne the carrot and squash (discard the seedy core). Slice the bell pepper in long thin strips either manually or with the mandoline. Cut halfway through the onion lengthwise, then slice thinly with the mandoline to create ribbons of onion.
- When your pasta water is boiling, add the pasta.
- Heat a large saute pan over medium-high heat with 2 tbsp. olive oil and the minced garlic.
- When the garlic begins to sizzle, add the carrot, bell pepper, onion and a pinch of salt. Saute until the carrot begins to soften (about 4 minutes) and add the zucchini and cherry tomatoes. Saute 2 minutes more, then add the pasta, drizzle with good olive oil or butter and toss to combine. Season with salt to taste.
This pasta works as either a side or main dish, and shines alongside grilled meats.