Cent ‘Anni: Do you Love Zucchini?
I do, and I have an easy low fat recipe for sautéed green and yellow zucchini that’s perfect over whole wheat pasta.
Sauteed Zucchini over Whole Wheat Pasta
Whole wheat pasta
Non-stick cooking spray
3 medium-size green zucchini and 6 small yellow zucchini, cubed
1 cup water
2 teaspoons crushed garlic
1 teaspoon chicken flavored bouillon
Freshly ground black pepper
Pecorino-Romano cheese, grated (for garnish)
Handful of fresh basil, finely chopped (for garnish)
For the pasta:
Cook whole wheat pasta according to package directions.
For the zucchini:
While the pasta is cooking, spray a large stainless steel skillet with non-stick cooking spray (like Pam). Get the pan nice and hot and throw in the zucchini. Cook for about 2 minutes, stirring constantly. Add water, crushed garlic, bouillon and black pepper, to taste.
Stirring occasionally, cover and simmer on low to medium heat for 5 to 7 minutes, or until zucchini is tender. Remove from heat.
Place pasta on a large serving platter. Pour zucchini mixture (juice and all) over the pasta. Garnish with Pecorino-Romano and basil.
Maria’s tip: Sometimes I just forgo the pasta and enjoy eating my sautéed zucchini’s (juice and all) in a big soup bowl with lots of grated Pecorino-Romano and freshly chopped basil on top.
Recipe by Maria Desiderata Montana
Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents, who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.