Super Natural Every Day. I wish all cookbooks could be this inspiring and successful. I never would have imagined that John and I would absolutely love this dish, but we did. Coarsely grated zucchini on whole wheat pasta is delicious and satisfying. With just a handful of ingredients and a foolproof method, this is a recipe I plan to make again and again.
From Super Natural Every Day
3 medium zucchini or summer squash, coarsely grated on a box grater
Fine grain sea salt
8 oz. whole wheat pasta
2 tablespoons extra virgin olive oil
3 cloves garlic, thinly sliced
1/2 teaspoon - 1 1/2 teaspoons red pepper flakes
1 tablespoon unsalted butter
1/2 cup freshly grated Parmesan cheese, plus more for serving
Freshly ground black pepper
Using a box grater on its largest holes, grate three medium zucchini. Place the zucchini in a colander with a few pinches of salt over a bowl for ten minutes (to remove some of the excess water).
Cook the pasta in a large pot of salted water according to package directions. Drain the pasta and reserve a little cooking water.
When pasta is almost done, heat olive oil, garlic slices, and red pepper flakes in a large skillet over medium heat for 2 minutes, until garlic just begins to brown. Squeeze the zucchini to remove excess water and add it to the skillet with the garlic. Cook, stirring frequently, until tender - about 2 minutes. Add the cooked pasta to the skillet and toss. Add a little pasta water to the pan if the zucchini mixture is too dry. Add the butter and cheese and toss. Season with a little salt and pepper and serve with extra grated Parmesan on top.