As for zucchini, I’ve grown to like it a lot. Especially on the grill, it’s delicious that way! But this pasta is a great way to eat it, too. It’s a super-easy dish, quick and delicious too. It’s not what I’d say a pasta-sauce but it is so good with the rich flavor of the zucchini, the spiciness of the chili and the parmesan cheese just wraps up the dish in a great way.
Slightly spicy zucchini pasta with parmesan cheese
Adapted from: Ainsley Harriott's Friends & Family Cookbook
- 4 tablespoons olive oil
- 2 shallots, chopped
- 500 gram zucchini, cleaned and cut into cubes
- 2 cloves garlic, chopped
- 2 teaspoons chopped thyme
- 1 teaspoon dried chili flakes
- 300 gram lint pasta (the recipe calls for fettuccine but I used spaghetti)
- 25 gram butter
- 2 tablespoons chopped parsley
- 4 tablespoons grated parmesan cheese
- Salt and pepper
- Heat the olive oil in a pan over medium heat. Add the shallot and sweat for about 5 minutes.
- Add the zucchini, garlic, thyme, chili flakes and some salt and pepper to taste. Stir occasionally and let it stew for about 5 minutes.
- Meanwhile, boil the pasta in salted water like you usually do (or as the package suggests). When it’s done, drain the pasta and stir in the butter and parsley.
- Stir the zucchini mixture through the pasta, ground over some pepper and sprinkle the parmesan on top.