July 28, 2015

Recipes for your Garden Haul: Spaghetti with Zucchini, Walnuts & Raisins

Look! More zucchini recipes!

Hopefully this isn't getting old, because I'm not going to lie...as long as I keep finding good ones, they're gonna keep coming.

But this one is savory, not sweet. And it's what's for dinner at my house tonight!

Oh, and it's easy, light and delicious.

Here you go!

No, this is not my stylized shot. I forgot to take a photo when I made it so I took a photo of the picture in the magazine (Real Simple) where I found this recipe years ago. Weak, I know.

Spaghetti with Zucchini, Walnuts and Raisins
12 oz.Whole Wheat Spaghetti (about 3/4 of a box)
3 tbsp olive oil
1/2-3/4 c. walnut halves, roughly chopped
4 cloves garlic, minced
1 1/2 lbs zucchini cut into thin half moons (about 4 small zucchini or 1 really big one)
3/4 c. raisins (golden or regular)
1/2 tsp salt
1/4 tsp black pepper
1/4 c. grated Parmesan

Cook the pasta according to package directions then drain. Meanwhile, heat the oil in a medium skillet over, medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3-4 minutes. Add the garlic and cook, stirring frequently, until just beginning to brown, probably less than a minute. (Note: Be careful working over this high heat. Pay attention so that you don't burn your walnuts or garlic!) Add the zucchini and raisins to the pan, season with salt and pepper, and cook, tossing occasionally, until the zucchini is just tender, about 4-5 minutes. Add the pasta to the zucchini mixture and toss to combine. Sprinkle with Parmesan before serving.

The whole dinner takes about 20 minutes to make. It's pretty quick and easy--chopping the zucchini is the only real work. You do have to babysit it a bit on the stove though, so you don't burn the nuts and garlic. But it's great for using up your garden zucchini and it's a nice, light summer pasta dish.

Until next time, happy cooking.

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