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Spaghettini with Olive Oil, Garlic, and Zucchini

Spaghettini with Olive Oil, Garlic, and Zucchini comes together with Whole Wheat Dried Spaghettini, Zucchini, Extra Virgin Olive Oil, Garlic, and Red Pepper Flakes. Serves 1. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3/4 lb
• 3/4 lb
• 1/2 cup
• 2 tbsp
• 1/2 tsp
• 3 tbsp
• 2 tbsp
• 1/4 cup
• 1/2 cup

Method (preview)

1. 1

   Bring a large pot of water to a boil and add salt.

2. 2

   Add the pasta and cook until al dente, about 10 minutes.

3. 3

   While the water comes to a boil and the pasta cooks, cut the zucchini with the fine

4. 4

   French-fry cutter on a mandoline. Season with salt and pepper.

5. 5

   Place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes.

6. 6

   Heat 1/4 cup of the olive oil in a small skillet over medium-high heat until hot.

7. 7

   Add the garlic and saute briefly until light brown.

8. 8

   Basil Oil (and other herb flavored oils)

9. 9

   For soft herbs, such as basil, parsley, cilantro or tarragon: Use

10. 10

    In a blender, puree the herbs and oil until completely smooth.

11. 11

    Put the mixture in a saucepan and bring it to a simmer over moderate heat.

12. 12

    Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl.

13. 13

    Strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.

14. 14

    Let the filtered oil settle for a few hours, then pour it off the dark liquid.