Spring is here and with it comes zucchini- lots and lots of zucchini. Yea! I started a handful of zucchini seeds indoors this year and with any luck we will have a vegetable and herb garden outside by next weekend. I can't wait until I'm flooded with zucchini as it is one of my favorite vegetables: it is inexpensive, easy to find, and so versatile! This recipe is one way we used the zucchini from our recent delivery from Timber Creek Farms. We had leftover chicken which bumped up the heartiness of this dish. Ryan said, "this is a 'love it' dinner" and proceeded to have TWO enourmous plates of it. Also, it's a one pot dish! The only downside of this recipe is that we didn't have leftovers... bummer!
Spring Zucchini Pasta
1/2 pound of spaghetti noodles (you can use a pound, but I like pasta with my veggies... not veggies with my pasta :)
2 zucchinis, chopped into bite-size pieces
2 cups chicken, cooked and chopped into bite-size pieces
1 garlic clove, minced or pressed through a garlic press
1 tablespoon olive oil
1/2 teaspoon salt
pepper
grated parmesan cheese
Fill a large pot with water and bring to a boil- if you add a pinch of salt and leave the lid on the water will boil a lot faster! Once the water is boiling add the pasta and cook until al dente. Follow the package directions, but usually about 10-12 minutes. Drain the noodles.
Return the pot to the stove over medium heat (leave the noodles in the strainer). Add olive oil and garlic to the pan and cook for a couple of minutes stirring often- just until the garlic starts to turn a golden brown color. Add the zucchini, salt, and pepper and sautee for another 8 minutes, and add chicken. Cook, stirring occassionally, until the chicken is warmed through. Toss the pasta back in to the pot and remove from heat. Serve immediately topped with parmesan cheese.
Ryan enjoying his second plate of the evening.
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