Slightly spicy zucchini pasta with parmesan cheese

You know, when I was a kid I didn’t like zucchini at all. But, as we grow up our taste buds change. There’s still some things I don’t like in my food. Brussels sprouts, raisins and walnuts are examples of the things I don’t like. But overall I’ve grown up to NOT be a fussy eater. Which is good, otherwise I would have some problems cooking for myself.

 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
Serves: 4

Ingredients

• 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

Method

1. Heat the olive oil in a pan over medium heat. Add the shallot and sweat for about 5 minutes.
2. Add the zucchini, garlic, thyme, chili flakes and some salt and pepper to taste. Stir occasionally and let it stew for about 5 minutes.
3. 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.
4. Stir the zucchini mixture through the pasta, ground over some pepper and sprinkle the parmesan on top.

~Enjoy!