Pasta with warm zucchini and garlic
A weeknight pasta that lets frozen zucchini shine. The vegetable thaws as it warms in the pan with garlic and oil, then coats the pasta with its own light sauce. This shelf gives you half the work.
About 480 calories a serving, 17 g protein, 93 g carbohydrate, 5 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- one 12 oz package zucchini lightly seasoned with salt and pepper, salt and pepper
Staples
- 8 ounces pasta
- 3 cloves garlic
- 3 tablespoons olive oil
- to taste salt
- to taste pepper
- Bring a pot of salted water to boil and cook 8 ounces of pasta until just tender, stirring once. Reserve 1 cup of the cooking water before draining.
- While the pasta cooks, mince 3 cloves of garlic. Heat 3 tablespoons of olive oil in a wide skillet over medium heat and add the garlic, stirring until fragrant, about 1 minute.
- Pour the entire package of frozen zucchini into the skillet and stir to coat with oil. Let it warm through and just begin to soften, about 3 minutes, stirring once or twice. The zucchini will release moisture as it thaws.
- Add the drained pasta to the skillet along with 1/2 cup of the reserved cooking water, stirring to coat everything. The starchy water will emulsify with the oil. If it seems dry, splash in more cooking water until the pasta glistens and moves easily in the pan.
- Taste and season with salt and pepper as needed, keeping in mind the zucchini is already seasoned. Serve right away while hot.
Note Swap the zucchini for frozen broccoli or green beans if you have them. Leftovers keep three days in the fridge and reheat gently with a splash of water in a skillet. Serve with grated cheese and crusty bread.
On the label
ZUCCHINI, LESS THAN 2% OF OLIVE OIL, SEA SALT, XANTHAN GUM, BLACK PEPPER.
Birds Eye, frozen vegetables, serving 81 g, package 10 oz/284 g. Ingredients as printed on the label.
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Cooks as zucchini, salt. Half of it left? Use up the zucchini.