Photo from World Pantry
Lately all I want is pasta. But I know I need more than just some noodles to make a nutritious meal. I did what my grandma used to do and added zucchini. It's a recipe she would call "gagootsa." And it's so good!
I've made the switch to whole wheat pasta since it's better for me and tastes just as good. I love penne pasta for this dish. And I prefer when the penne has ridges on it -- I heard somewhere that it helps the sauce stick to it.
If you don't feel like making your own sauce, Lucini Creamy Tomato Ricotta Sauce is my favorite jar sauce and tastes almost as good as my mom makes. Almost.
- For a pound of pasta, I use two zucchinis, peeled and cut into 1/4 inch circles. You can use green or yellow squash -- or both.
- Saute in pan with garlic and olive oil, sprinkle with a touch of salt and pepper.
- Cook for about 10 minutes on medium heat, turning zucchini slices to cook both sides.
- You don't want to overcook or they will be too soggy, so test to make sure they are cooked to your liking.
- Heat sauce.
- Once pasta is ready, drain and place back into pot.
- Add sauce and toss in zucchini.
- Top with grated Pecorino Romano cheese.
Have you tried this recipe? What other veggies do you like to sneak into pasta?