As soon as spring
arrives, Minnesotans rush outside to see if their plants survived the winter
and to start their vegetable gardens. Many Minnesotans plant zucchini and
tomatoes. These vegetables are grown in backyard and container gardens. We have
to keep our eyes on the tomato plants, however, because the squirrels will pick
green tomatoes and eat them before they ripen.
As the days get
warmer and summer comes, people look for ways to fix the produce they have
grown. Get on an elevator and someone will ask, "Need any zucchini? I have
lots." Minnesotans make zucchini bread, muffins, chocolate cake, soup,
salads, and even pizza.
Why serve this
vegetable? For one thing, it's extremely low in calories. It is a source of
potassium, vitamins A and C. You don't have to peel it and can leave the skin
on. Large ones can be "woody" so choose squash that are small or
medium-sized. Avoid squash that are dented, flabby, or pitted. Wash the
zucchini under cold running water just before cooking.
I really like this
ordinary looking vegetable and stir fry it with onions and peppers, or serve it
as a side dish with fresh corn. One day I decided to shred the squash and add
it to spaghetti. Since I had some locally grown tomatoes, I added them to the
spaghetti as well. My husband, who is not a zucchini lover, like my original
recipe so much he asked me to make it again.
This recipe may be
easily doubled. Serve the pasta with freshly grated Parmesan cheese, not cheese
in a carton.
6 ounces (half a
box) of spaghetti with extra fiber
1 1/2 cups chopped Roma tomatoes (more if you wish)
2 tablespoons olive oil
2 small zucchini, shredded
1 clove garlic, minced
1 teaspoon lemon pepper
1 teaspoon salt (may be omitted)
2 tablespoons capers
1/2 cup pasta water (approximate)
1/2 cup fresh basil leaves, torn
1 1/2 cups chopped Roma tomatoes (more if you wish)
2 tablespoons olive oil
2 small zucchini, shredded
1 clove garlic, minced
1 teaspoon lemon pepper
1 teaspoon salt (may be omitted)
2 tablespoons capers
1/2 cup pasta water (approximate)
1/2 cup fresh basil leaves, torn
Cook the spaghetti
according to package directions. While it is cooking, prepare the vegetable
sauce. Chop the tomatoes and transfer to a bowl. Shred the zucchini and set
aside. Pour olive oil into a large skillet. Add the tomatoes, zucchini,
seasonings, and capers. Take a half cup of water out of the pasta pot. Drain
the pasta and add to vegetables in skillet. Moisten with pasta water and cook
over medium heat for 1-2 minutes. Sprinkle basil leaves over pasta and toss
well. Serve immediately with freshly grated Parmesan cheese. Makes 4 generous
servings.
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