Pasta with Zucchini and Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Carole Raymond Student's Vegetarian Cookbook, p. 100 Ingredients:
1/4 lb spaghetti |
1 tsp olive oil |
2 cloves garlic, finely chopped |
1/2 medium zucchini, sliced |
1/4 tsp basil |
2 tsp fresh lemon juice |
Directions:
1. Bring a covered pot of water to a rapid boil. Stir in the pasta and cover the pot until the water returns to a boil. Uncover and cook until the pasta is al dente (begin checking for doneness after about 5 minutes of cooking).
2. While the pasta cooks, heat the oil in a medium skillet over medium-high heat. Add the garlic, zucchini, and basil. Sprinkle lightly with salt and pepper. Quickly fry until the zucchini begins to brown, about 5 minutes, stirring occasionally. Add the lemon juice and stir. Remove from the heat.
3. When the pasta is al dente, drain it. Place the hot pasta on a warm plate; top with zucchini. You may add grated parmesan to taste. (Parmesan is not listed in nutrition analysis.)
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