The Week is Half Over, Tomorrow is Thanksgiving, Start the Celebration Tonight with Easy Pasta!

Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays

Second  -- Get the Zucchini Sauce going

  • 6 medium sized zucchini
Scrub with a vegetable brush, cut off the ends and cut in half lengthwise.  Shred using a food processor.  Set aside.
  • 3 large garlic cloves
Peel and finely chop.
  • 1/2 stick of butter
Melt over medium heat in a sauté pan large enough to hold all of the zucchini.  Add the garlic and sauté until its fragrance is released.  Do not brown the garlic!

Add the shredded zucchini to the sauté pan and stir until all the zucchini is coated with melted butter.  If it looks like it's too dry add additional butter a tablespoon at a time.  The key is to sauté the zucchini without browning it.  While the zucchini sautés over medium heat grate 1 cup parmigiano reggiano cheese.

The zucchini will start to release moisture.  This is good.  When it is very watery, turn the heat up to medium high and sauté until most of the moisture has evaporated.  Then sprinkle all of the parmigiano reggiano cheese on top of the zucchini.  Reduce the temperature to low and cover.  

Boil the a box of rotelle according to the instructions.

Check the zucchini to make sure it isn't browning and that the cheese is melting.  It should have a somewhat creamy and pasty consistency.  In other words, the zucchini has lost all of its crispness but is not browning. 

When the rotelle is done, thoroughly drain it (shake out excess water), and dump it all in the pan with the zucchini.  Turn the heat off under the zucchini and thoroughly mix the pasta into the zucchini sauce. 

We've shown you this before.  That's the attachment for your food processor that you use to shred your zucchini.  Good luck if you try to shred all those vegetables the old fashioned way:  with a cheese grater!!!!

Before I had a food processor (when I was in law school and scraping by) I used to shred the zucchini by hand.  Sue's right it takes a lot of elbow grease to work your way through 6 zucchinis!  

I would probably serve this with additional grated cheese at the table. I think it's a little boring on it's own. I like fresh basil with pasta so, I'd also put out a little torn fresh basil.  If you prefer you could add the basil as the last ingredient before sprinkling the cheese over the zucchini.  

First  -- Get the water boiling for your pasta so it is ready when you need it. 

Serve your dinner.  What more can I tell you?  Open up that bottle of wine (if you haven't already), spoon the pasta into bowls and enjoy!!  

Go ahead take a big cheesy bite.  You know you want to!!