by Selva Wohlgemuth, Registered Dietitian and Nutritionist
This uber-delicious take on your traditional pasta contains a variety of the season’s superstars including zucchini and oregano. Once tomato season hits, you can toss in some extra cherry tomatoes for added color and flavor.
Summer Zucchini Pasta
- 1 large yellow zucchini
- 1½ teaspoons ghee or extra virgin olive oil
- 2 cloves garlic, finely minced
- ½ teaspoon fennel seeds
- ¼ teaspoon chili flakes
- 1½ teaspoons packed fresh oregano, finely minced
- sea salt and ground pepper
- handful of feta cheese
- handful of finely grated Parmesan
- fresh thyme, for garnish
- Peel zucchini into thin ribbons using a julienne peeler. Stop peeling once you get to the seeds and finely chop the remaining zucchini. Set aside the peeled zucchini strands and diced pieces.
- In a sauté pan, heat ghee over medium-low then add the finely minced garlic, fennel seeds, and chili flakes. Add the diced zucchini pieces and stir. Be careful not to have the pan too hot! Keep at medium low and sauté 1–2 minutes until fragrant.
- Add the zucchini ribbons and the minced fresh oregano. Stir to combine. Add a generous pinch of sea salt and freshly ground pepper. Cover and cook another 2–3 minutes until zucchini ribbons are tender. Be careful not to overcook.
- Once the zucchini is tender, turn off the heat and toss in a handful of feta and grated Parmesan. Stir to combine. Season with additional sea salt and pepper, to taste. Using a large fork and spoon swirl the zucchini pasta into little mounds.
- Serve with grilled meat or fish, top with a Bolognese sauce, or just eat as is on its own … it’s that delicious!
Note: You can also stir in some cooked spaghetti pasta to increase the caloric density of the meal.