So I revisited an old recipe for Spaghetti con Zucchini.
Very very simple. Take your trimmed zucchini and an old-fashioned box grater:
Grate the zucchini using the biggest holes on the grater:
Drop a good knob of butter and some peeled, chopped garlic into a large pan:
When the butter has melted and taken the flavour of the garlic, toss in the grated zucchini and stir it around. The key is not to cook down the zucchini to a pulp. It should have texture to it. The process should take no longer than five or six minutes:
Season the zucchini to taste, then drain your cooked pasta - you can use spaghetti, linguine, bucatini, any of the thinner pastas - and add it to the zucchini in the pan:
Stir thoroughly to mix very well.Then serve:
I've tried it with and without parmesan. I think parmesan renders the dish gluggy.All it needs is a grinding of black pepper and a drizzle of Extra Virgin Olive Oil.
Go for it.
