This is a dish I made a while ago during the holiday but didn’t get a chance to post it then. It’s really a summer dish but when you live in the U.S., it doesn’t really matter, as you get zucchini any time of the year. It will probably work just as well to use frozen zucchini if you have some in the freezer but I never tried it.
- pasta of your choosing, linguine recommended
- olive oil
- 2-3 sliced, or better yet julienne, zucchini
- 2 cloves slices garlic
- 2 cubes frozen basil
- juice from one lemon
- salt, pepper, oregano
- shredded cheese for serving
How to make: Cook the pasta following package instructions, drain and drizzle with a teaspoon of olive oil. Heat two tablespoons or more olive oil in a large pan and saute the garlic for a minute or two. Add the zucchini, washed and sliced (no peeling necessary). This recipe calls for julienne zucchini but I don’t have a julienne chopper so I did my best using a knife. It takes time, though. Add the basil together with the zucchini and saute until the zucchini is tender. Add the lemon, stir, add salt, pepper and, optionally oregano. Stir the zucchini mix in the pasta and serve with shredded cheese.
Notes and tips: You can, of course, use finely chopped fresh basil instead of frozen cubes. If you use fresh basil, saute the zucchini first and then add it together with the lemon, salt and pepper.