Zucchini Provolone Pasta

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Author: Giangi Townsend

The perfect summer night pasta when time is not on your side and you have an abundance of zucchini in your pantry.

Ingredients

1 pound spaghetti or fettuccine pasta
2 tablespoons olive oil
3 zucchini, cleaned and sliced in ¼ inch rounds
2 garlic cloves, peeled and core removed
2 tablespoons parmesan cheese, grated
1½ cup smoked provolone cheese, grated with no lumps
Salt and Pepper
Basil leaves, (optional)

US - Metric

Instructions

In a large skillet over medium-high heat, add the olive oil with the garlic and bring to warm but not smoking. Remove the garlic as soon as it turns golden, and discard. Add the zucchini and cook until golden, turning them over often.
Meanwhile, cook the pasta in a large pot of salted water and remove it 2 minutes before al dente according to packaging cooking time. Add them to the large skillet with the zucchini with the help of kitchen tongs. Reserve a cup of the cooking water.
Add all the cheese to the skillet. Add some water to slowly continue the cooking and melting the cheese. Continue stirring until all the cheese is melted and the pasta is ready. Add more cooking water as you go along to keep the pasta moist
Grind a couple of rounds of black pepper, salt if needed, and serve hot.
Optional: cut up pieces of basil and more provolone

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.