Zucchini Pasta


1 pound pasta, cooked (we used fettuccine), save about 3 cups of the pasta water to mix with final dish
6 thinly sliced zucchini, roast on 450° for 15 minutes (drizzle with olive oil and salt and pepper first)
1/2 cup Kalamata olives
1 medium Vidalia onion, chopped
3 cloves garlic, chopped
1 tablespoon olive oil
Zest of 1/2 lemon (more if you like)
1/2 cup Parmesan cheese
1/2 cup bread crumbs
2 tablespoons butter


While zucchini is roasting, saute onions and garlic in the tablespoon of olive oil. Add to cooked pasta along with the Parmesan cheese, olives, and lemon zest. In a small saucepan, melt the two tablespoons of butter. Take off heat and add the bread crumbs and combine. Add to pasta. Once the zucchini is roasted combine with the pasta. Stir all ingredients and serve. Add salt and more Parmesan to taste.

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