Today, I have a quick pasta meal for you that I enjoy during the summer, sometimes with fresh zucchini from my garden. When it’s hot and you’re back from the beach or the town near lunchtime you don’t want to hang around in a warm kitchen. With this quick and easy meal you’ll be eating within half an hour tops and its yumminess will delight you no end!
INGREDIENTS (serves 2)
1 clove of garlic
1 medium or two small zucchinis
spaghetti (200 gr for two people)
Extra virgin olive oil (as much as you’d use for any pasta sauce)
Optional: a sprinkle of dry marjoram
Grated Parmesan (or other hard cheese) or feta or goat cheese in chunks
Salt and pepper
Cut the garlic clove in slices of medium thickness. Not too thin or it’ll burn during the frying.
Cut the zucchinis lengthwise, then into slices of medium thickness.
Heat olive oil in a large frying pan, add garlic, zucchini and a bit of salt. Stir and fry in a low to medium heat until the zucchini is soft. Stir occasionally. When it’s done, set it aside.
Boil the pasta and before draining, save about half a cup of the water.
Put the frying pan back on the heat (medium) and throw the pasta and the herbs in. Add some of the water from the cup. Stir.
Season to taste. Stir a bit more for the herb flavors to blend and come alive.
Add cheese, stir and serve immediately with a green salad.
Note: If you don’t like the intense taste of garlic, cut the clove in 2 or 3 thick pieces. Throw them in the oil first, leave them for a minute, remove them from the pan and only then throw in the zucchini.
Do you enjoy Greek food? My historical romance, The Ebb, that’s set in Corfu, brims over with tastes and smells of delicious Greek dishes. Check it out on Amazon: http://bit.ly/1WM8BRy
Hungry for more? Browse through all my recipes here: https://effrosinimoss.wordpress.com/category/greek-recipes-2/