I look forward to making this creamy zucchini pasta dish every year when our zucchini is ripe. We headed out to the garden yesterday and picked some fresh zucchini. My daughter especially loves to help hunt for this veggie. It’s so fun when the garden is full of ripe veggies!
We decided to make this light delicate meal for an early dinner on the patio. It was scrumptious!
The soft farmer’s cheese is a perfect complement to the zucchini, and the subtle flavors of this dish make it a good choice for kids. Fresh artisan bread is the perfect compliment to this summer meal. Enjoy!
1.5-2 lbs zucchini (roughly 4 small-medium zucchini), shredded with grater
2 tablespoons olive oil
1 1/2 tablespoons freshly minced garlic
1/2 cup vegetable broth
2 1/2 tablespoons finely shredded fresh basil leaves
1 1/2 tablespoons finely chopped fresh parsley
1/2 tsp dried savory
4 oz farmers cheese, cut into 1/2 inch cubes
salt and pepper
box of thin spaghetti
1. Finely shred zucchini with a grater. Place the shredded zucchini in a colander and let sit. Liquid will drain from the zucchini. After about 10 minutes, pick up the zucchini shreds in handfuls and squeeze out any excess liquid over the sink.
2. Heat olive oil in large skillet over medium heat. Add garlic and saute until lightly golden (about 1 minute). Add the zucchini and dried savory and cook for 5 minutes. Add the vegetable broth and fresh herbs. Cook a couple more minutes. Add the cheese; when it begins to melt, pour the sauce over cooked pasta. Top with parmesan cheese and season with salt and pepper to taste.