describe your favorite recipe
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I don't have a single favorite recipe but I’m happy to share one of my favorites: Zucchini Pasta. It's inexpensive, delicious, very easy to prepare, and quantities of ingredients are flexible. It's great for 1) getting young kids to eat vegetables, 2) using up large quantities of zucchini, 3) serving to a vegetarian friend. You can serve this with a salad if you want, but the vegetable content of this dish is so high that you can eat it alone and know that it's a healthy meal. Because we live in California where zucchini is available year-round, we eat this throughout the year.
Ingredients: Pasta (you can use any kind, but long slurpy ones like spaghetti or linguini are best), olive oil, garlic, zucchini (obviously), pine nuts (optional), Parmesan cheese.
Instructions: Prepare the pasta (quantities that follow assume one package of dried pasta weighing 12–16 ounces). While the water is heating, mince some garlic (how much depends on how much of a garlic fan you are but I'd say minimum would be three large cloves) and grate a large amount of zucchini (more than you think you need- probably 2–2.5 pounds all the way up to 4 pounds. You should have a very large mound when you're done. Don't worry- it's not too much!). Once you have actually added the pasta to the boiling water, start cooking . Add some olive oil to a large pan, enough to coat the bottom (maybe 2–3 TBS?). Heat over low to medium heat and add the garlic. Stir garlic frequently so it neither burns nor sticks to the pan. ( All your attention should be on the garlic, not anywhere else, or it will burn, trust me.) Now is the time to also add the pine nuts (a half a cup or so) if you're using them. When garlic (and pine nuts) are light brown, add the grated zucchini to the pan. Turn the flame up to medium and stir the zucchini mixture. Keep stirring every few minutes. At some point the texture of the zucchini will change and it will go from raw to limp and cooked, releasing a lot of pale green water into the pan. Stir for a minute or two more so that the water can cook off. By now your pasta should be ready, so drain it in a colander. If the pan is sufficiently large, add the drained pasta to the pan and stir briefly until the pasta is coated with the zucchini mixture. If your pan is too small for this, then dump both pasta and zucchini in a large bowl and stir (I'm not as fond of this method because you often end up with a large puddle of the green zucchini water at the bottom of the bowl). Serve with a good amount of Parmesan cheese. Enjoy!