Quick Weeknight Dinner: Zucchini and Sundried Tomato Pasta
Emily’s back to share a delicious and easy pasta dish- a perfect one bowl dinner!
Surprise! You all didn’t know that my diet extends beyond desserts/bread, did you? Recently, I surfaced from what can only be described as a 4-month pasta coma, or a semester in Italy. I was eating pasta 5 days a week at minimum and it was awesome. You could say I learned a thing or two about eating and making good pasta. What makes Italian food so good is its simplicity. Nothing is too complicated to make and the fresh ingredients really stand out. I recommend splurging a little and using high quality pasta. With so few ingredients, the pasta is not just a vehicle for sauce, but an important part of the dish. Trust me, it makes a difference. This is a quick and easy weeknight dinner, taking around 30 minutes to throw together. I hope you like it as much as I do.
1/2 large onion, sliced
2 cloves garlic, sliced
4 medium zucchini, quartered and sliced into half-inch pieces
1/2 c. sundried tomatoes, sliced
1/4 t. crushed red pepper
1 lb. pasta of your choice (I used spinach pappardelle)
1/2 c. grated parmesan or pecorino romano cheese
1 t. fresh basil, julienned
Cook the pasta according to the packaging directions. You want it to be al dente, or firm to the bite. Reserve 1 cup of the pasta water.
Coat the bottom of a large pan with olive oil. Once the oil is hot, sauté the onion until translucent. Add the garlic and cook for another minute, until the garlic is fragrant. Add the zucchini and sundried tomatoes. Cook until the zucchini is tender. Add the crushed red pepper and season with salt and pepper to taste.
Add the cooked pasta directly to the pan along with the cheese and basil, using the reserved pasta water to loosen everything up. Serve with more cheese (if you think you have enough, add a little more).