Spaghetti With Zucchini, Walnuts and Raisins |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Light, easy pasta recipe for weekdays/nights or a picnic. Discovered in a RealSimple magazine. Ingredients:
12 ounces spaghetti |
3 tablespoons olive oil |
1/2 cup walnut halves, coarsely chopped |
4 garlic cloves, thinly sliced |
1 1/2 lbs small zucchini, cut into thin half moons |
3/4 cup raisins |
kosher salt |
black pepper |
1/4 cup grated parmesan cheese |
Directions:
1. Cook the pasta, drain and return to pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the walnuts and cook stirring frequently until they begin to brown (3-4 minutes). Add the garlic and cook, stirring frequently, until beginning to brown (~ 1 minute).
3. Add the zucchini and raisins to the skillet, season with 1/2 tsp salt and 1/4 tsp pepper, and cook tossing occasionally, until the zucchini is just tender (4-5 minutes).
4. Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.
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