Spaghetti with Zucchini
Source of Recipe
BBR
Recipe Introduction
Posted by: Cittie
List of Ingredients
1 pound spaghetti of choice
4 medium zucchini or 2 zucchini and 2 yellow squash
2 tsp. olive oil
6 large cloves garlic, minced, or 3 tsp. jarred garlic
14 1/2-ounce can chicken broth (we used College Inn with Roasted Vegetables and Herbs)
1/4 tsp. black pepper
1/2 cup or more chopped fresh basil
1/2 cup Parmesan or Pecorino Romano cheese
Recipe
Bring a 4-quart pot of salted water to a rolling boil and cook spaghetti.
Meanwhile, cut zucchini in 1-inch rounds and cut rounds in half (it may seem like an overabundance of zucchini, but a pound of pasta needs a lot of help).
Put oil in a large skillet and preheat over medium heat. Add garlic and cook, stirring often, for 1 to 2 minutes or until soft but not brown.
Add zucchini, chicken broth and pepper and mix well. Bring to a boil. Reduce heat to low, stir in the basil, cover and simmer for 5 to 7 minutes, until zucchini is soft. Add cheese slowly, stirring to make a sauce.
Drain pasta and place in a large serving bowl. Sprinkle with salt. Top with zucchini mixture. Toss to mix well. Sprinkle with more Parmesan. Serves 6 generously
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