Spaghetti squared is well-rounded meal
For the Nevada Appeal
Pasta is a staple ingredient in most every pantry, and its simplistic nature makes it an ingredient that lends itself to endless, and effortless, preparations. Moreover, the time it takes to disservice beautiful pasta with a dull jar of sauce can be time well-spent preparing a fabulous, fresh, unforgettable dish!
This particular pasta recipe is just that. Fresh “spaghetti” of zucchini paired creatively with spaghetti pasta is made unforgettable with hints of aromatic garlic, zesty chili flakes, and piquant lemon.
This Friday I will demonstrate this and two other creatively delicious pasta dishes in our Pasta 101 cooking class. Please call to reserve a space at Molly’s Gourmet Catering, Take-Out and Cooking School, 775-841-5511.
– Anne Wiles, a Minden resident, is a chef with Molly’s Gourmet Catering, Take-Out and Cooking School.
1⁄2 pound spaghetti pasta
2 zucchini, cut into “spaghetti” noodles with a mandolin, or knife.
2 tablespoons extra virgin olive oil
2-3 cloves garlic, minced
1 tablespoon butter
1 tablespoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 teaspoon red chili flakes
Juice and zest of 1 lemon
2 teaspoons chopped fresh basil
Good quality parmesan, romano, or asiago cheese (for garnish)
Cook pasta in salted, boiling water according to package directions (al dente). Just before you drain the pasta, reserve 1⁄2 cup of the cooking liquid and add the “spaghetti” of zucchini. Drain pasta and zucchini, and set aside. Have all other ingredients measured and ready.
In a large saute pan, heat olive oil over medium-high heat until hot. Add garlic and saute 1 minute, stirring so garlic does not burn. Immediately add salt, pepper, chili flakes, juice and zest of lemon, and butter. Saute for another minute, and add spaghettis. Toss everything well, and add reserved pasta cooking liquid if needed. Season to taste with additional salt if necessary, sprinkle with cheese, and serve. Bon Appetit!