Friday, August 20, 2010

Garlic Zucchini Pasta

Found this recipe at A Southern Fairytale.  Didn't like the mushrooms in it so I swapped them for some artichoke hearts.  The result was light and delicious.  Later I made it into a veggie side dish by taking out the pasta and instead of artichoke hearts I used roasted corn kernels.  Yumm!

Garlic Zucchini Pasta
1 head of garlic chopped
1 can of chopped arichoke hearts (Corn would work great too about 1 1/2 cups or so)
4 cups grated zucchini
1 red peper chopped
olive oil
14.5 oz spaghetti, cooked until al dente
Parmasean cheese
1 Tbsp red pepper flakes, start with half and move up to taste

Start the pasta.  Heat oil in saute pan.  Saute garlic and artichokes in oil about 2 min.  Add zucchini and red pepper, saute another 12 min or until cooked through.  Add drained pasta and pepper flakes.  Taste and adjust seasoning to taste.  Top with grated parmasean cheese.