1 - It is such a simple recipe that a few tweaks made it quite good. With the addition of grated parmesan cheese, the flavor and texture improved very much. A good dish but not necessarily quick since the zucchini needs to sit for an hour. But definitely low effort.
2 - Briefly cooking the garlic worked just fine. I added the cheese in with the zucchini and it made it clump when the mix hit the hot pasta.
2 zucchini, grated
2 to 3 cloves garlic, finely grated
2 Tbsps. olive oil
salt to taste
12 oz spaghettini pasta
2 zucchini, grated
2 to 3 cloves garlic, finely grated
2 Tbsps. olive oil
salt to taste
12 oz spaghettini pasta
1 to 2 oz grated parmesan cheese
- In a large bowl stir together the zucchini, olive oil and salt. Set aside for flavors to blend, about 1 hour.
- OPTIONS - you can mix the raw garlic in with the zucchini for the hour if you want a bright garlic flavor OR set the garlic aside and once the pasta is cooked proceed to step 4.
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until al dente. Drain and add to the zucchini mixture.
- Toss to combine and slightly cook the zucchini.
- OR once the pasta has drained, add a little oil to the pot the pasta was cooked in and cook the garlic for about a minute over medium heat or just until the sharp aroma mellows, then immediately remove the pot from the heat and put in the zucchini and pasta to combine.
- Toss with the cheese until combined and serve immediately with grated black pepper on top.
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