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Zucchini Bowtie Pasta

Do you have a go-to recipe? You know, the one that you’ve made so many times, you’ve not only memorized it, but you don’t even have to *think* about it anymore? The one you could make in your sleep?

This is that recipe for me. It looks unassuming, yes, but I have yet to serve it to someone who did not immediately ask for the recipe.

My mouth is watering.

This is a perfect recipe if you do #MeatlessMonday, especially if you, like me, try to force vegetarian recipes on an unwilling family. My half-British husband who, true to his lineage, loves nothing more than meat with gravy on it, loves this pasta. Everyone loves this pasta!

Zucchini Bowtie Pasta

  • 16 oz farfalle pasta
  • 1 lb zucchini, shredded
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1-2 cloves of garlic, minced
  • 1/4 tsp crushed red pepper (or to taste)
  • 1/2 to 1 cup of shredded parmesan (see tips & tricks)
  • salt to taste

Cook pasta in a large pot according to package directions. While the pasta is cooking, heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the oils are starting to form tiny bubbles, saute the zucchini for 3 minutes. Then add the minced garlic and saute for one minute. Add the crushed red pepper and saute for one minute. Remove skillet from heat and set aside.

Drain the pasta and return to the pot. Add around half of the pasta to the skillet and mix with the sauteed zucchini, then add all of that back to the pasta pot. Stir all the pasta and zucchini together. Add half of your shredded parmesan cheese to the pasta, stir to combine, and then stir in the remaining cheese. Salt to taste and serve!

Sauteeing the zucchini

Tips & tricks:

– You may shred your zucchini by using a cheese grater (large holes) or a food processor with a shredding attachment.
– Packaged shredded parmesan will do the trick, but if you really want to elevate this dish, buy a chunk of decent parm and shred it yourself with the cheese grater. You won’t regret it. You don’t even need to buy the super fancy stuff.
– I’m going to clarify this just to be sure: this recipe calls for *shredded* parmesan, NOT grated parmesan. As in, do not even LOOK at the plastic container of powdered parmesan cheese. That is not the cheese you’re looking for. *waves hand to perform Jedi mind trick* Seriously, though, you can buy shredded parmesan in the refrigerated aisle with the other shredded cheese at most stores. Or, again, you can shred it yourself.
– Do not accidentally buy cucumber instead of zucchini. I did that once, and somehow got through the entire recipe without realizing my mistake, and it was disgusting.

Okay, seriously, get thee to the store for ingredients and make this pasta! You will not regret it!