Thank you for stopping by Maybe I Will!! I love this time of year! My garden is full of goodies and my menu planning is built around what I have in my garden! I love it!!!
There is something kind of amazing about going out and picking fresh food that my family and I grew together and worked hard all summer long to grow! My kids love it and feel proud of our produce!
This awesome recipe is a Rachel Ray gem that I discovered a couple years ago and my family LOVES it! It is super easy to throw together on a busy night and I’m sure it will be a hit in your home as well!
- 1 - 2 Cups grated
- patted dry
- 2 TBS Olive Oil
- 3 cloves garlic chopped
- Salt and freshly ground black pepper
- 1 pound whole wheat spaghetti cooked al dente
- 1/2 cup grated Parmesan Cheese
Use food processor to shred zucchini (use paper towels to pat dry)
Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. When garlic speaks by sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.