This might be the easiest dinner I’ve ever thrown together so it’s definitely going to be a staple even though I pretend to swear off carbs Monday through Friday. To lessen my guilt, I go for whole wheat linguine although I’m guessing I’m effed regardless.
Photos via me
Recipe adapted from Sarah Raven’s Fresh from the Garden
2 large zucchini or other summer squash, coarsely grated
2 cloves of garlic
Red pepper flakes (however spicy you like it)
2 tablespoons olive oil
Small pat of butter
Freshly grated Parmesan cheese
Salt and pepper to taste
Any kind of pasta you desire
Place grated zucchini and a pinch of salt in colander and let it hang out while you make the pasta. Heat oil in large pan. Add garlic and red pepper flakes and cook until aromatic (couple of minutes). Add pasta, zucchini, butter, cheese, salt and pepper. Mix well and eat, preferably outdoors with wine.
