I made this recipe with the first zucchini of the season, freshly picked from my little porch garden. You don’t have to have a big space to grow zucchini. I grew mine in a 5-gallon grow bag on my porch steps.
Ingredients:
3 tablespoons of extra virgin olive oil, plus some to drizzle
¼ cup yellow onion, diced
2 medium cloves of garlic, minced or use a garlic press
1 medium zucchini, sliced in half the long way then sliced in half-rounds
½ a Roma tomato, diced
½ a handful of fresh oregano, loosely chopped
½ a handful of fresh basil, loosely chopped
¼ cup fresh Italian parsley, loosely chopped
Freshly ground black pepper, to taste
Pinch of pink Himalayan sea salt, or to taste
2-3 cups of Farfalle pasta or your favorite pasta
Grated parmesan as a topping
Directions:
Add 2 tablespoons of the olive oil, onion, and garlic to a medium covered saucepan. Stir and sauté until the onion is transparent.
Add the zucchini, tomato, oregano, basil, parsley, pepper, and salt. Stir to coat everything with the olive oil. Cover and cook until the zucchini is just tender (not mushy), stirring occasionally.
Bring a pot of water to a boil. Add a tablespoon of the olive oil and stir in the pasta. Cook the pasta till it’s al dente. Drain the water and drizzle a little extra olive oil over the pasta. Toss to cover.
Serve:
Spoon pasta into serving bowls. Add the zucchini mixture and top with grated parmesan.
Serves 2.
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