Could just be I'm not a zucchini fan as I find it a very bland vegetable and it did not take on the flavor of the garlic and lemon as I thought it would. Maybe the problem was that I made this on a cold-ish winter night instead of a summer evening, but it felt somehow insubstantial even for a cheesy pasta dish. The dish has a nice mix of sharp and soft flavors with the ricotta and lemon. This was very tasty and easy to whip up in about 15 minutes. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve. Delicious. I just made this for dinner and the only thing I changed was the type of fettuccine. The zucchini was limp and couldn't really be tasted, other herbs didn't have the muscle to make the difference. Meanwhile, heat the olive oil in a large skillet over medium heat. Place a large pot of water over high heat. I was anxious to try this recipe, as it sounded simple and delicious, but I was disappointed- even with the lemon, garlic and mint the flavor was fairly bland. I love that. Maybe some shallots and peas could help with the flavor, and maybe some walnuts for texture? All rights reserved. Saute shredded zucchini 7 to 10 minutes. 1/4 cup extra-virgin olive oil, 4 turns of the pan, Sign up for the Recipe of the Day Newsletter Privacy Policy, Spaghetti with Oil and Garlic (Aglio e Olio). What type of mint is used in this recipe? Overall, I think its a great base recipe that can be altered easily. This year, I read the reviews and added three things: parmesan, one shallot, and doubled the squash. Fabulous! Not a fan, agree w/ the other folks on blandness. Season zucchini with salt and pepper. I grate an additional bit of lemon zest over the finished dish. 3 or 4 garlic cloves, finely chopped or grated, 2 medium- large or 4 small zucchini, cleaned but not peeled, and shredded, 1 cup fresh whole-milk ricotta cheese, at room temperature. Let the pasta sit about 30 seconds on the warm burner, then turn the pasta into a serving bowl. Add the zucchini to the skillet and cook for a few minutes until softened but not mushy. Toss spaghett… Zucchinis – called courgettes in some parts of the world. Powered by the Parse.ly Publisher Platform (P3). Gritty and bland. Great combination! Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Or cereal nights. When garlic speaks by sizzling in oil, add shredded zucchini. found it rather tasteless - with leftovers, I added chili flakes, and reheated in olive oil and additional Kosher salt - it was marginally better - I think my tastebuds require more ZIP than this recipe offers. My husband and friends enjoyed it, and said they would eat it again. Add the lemon zest and cook for 30 seconds longer. I added shallots and more garlic and it was perfect. Tasted like assembled ingredients rather than a dish. Grandma Rose's split pea soup with flanken (beef short ribs), Pacific rockfish "brandade" with truffles, Postcard from Massachusetts: West Springfield, Roasted figs with goat cheese and truffle honey. I may be having one of those nights...this looks so very good! This recipe was edible but very very very bland. Add the onion and saute 3-4 minutes until softened. We had dinner with my grandparents most Friday nights, not because it was Shabbat - we weren'... All text and photos copyright Erika Penzer Kerekes. I used a box shredder w/2 zucchini and microplane grater w/ 2 lemons. When garlic speaks by sizzling in oil, add shredded zucchini. I would make this again, but with a couple of modifications. I did add a little more lemon zest, some lemon juice, and an extra clove of garlic. Excerpted from Sylvia's Table: Fresh, Seasonal Recipes From Our Farm to Your Family by Liz Neumark with Carole Lalli. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. Photo by Emma Fishman, Food Styling by Kat Boytsova. I would probably leave the extra garlic out next time. Oh I *completely* know what you mean. I “saved it” with red pepper flakes, lemon juice, a drizzle of olive oil and more salt. In the future, I will probably add some toasted pine nuts to the finished pasta. I finished it with fresh Parmesan. I often shred zucchini because it's the only way my husband will tolerate it (sigh). While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Light, perfect for a hot summer day. Wow was this ever bland. Adding this to the arsenal of "zomg-must-eat-now" meals. The veggie-to-noodle ratio is definitely one I keep in mind, too. Tasteless or bland as other reviewer found and strangely gummy, not the pasta, the sauce. Working on the paper towels, shred zucchinis using a box grater holding the zucchini at an angle. This dish has become one of my summer favs. I am having one of those long, tiring days at work and I think this pasta might be just what I need..I also have everything I need in my pantry...SCORE! 83 Best Zucchini Recipes for Grilling, Roasting, Baking, and Beyond, 25 Pasta Recipes for Summer Squash, Winter Squash, and Everything in Between, 117 Vegetarian Recipes Perfect for Family Dinners, 56 Ricotta Dishes, from Gnocchi to Cheesecake. Not really a stand alone. You're so right, Erika, about the comfort of carbs. Toss spaghetti with zucchini and garlic oil. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. I thought this was a great recipe. Not a keeper. Zucchini is easy to shred on the large holes of a box grater, with the shredding attachment of a food processor, or with a mandoline. The flavors are light but nice and well blended to each other. I used egg instead of dry. I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. 600g/1.2lb or so – bit more or less works fine; Pasta – this can actually be made with any pasta at all, short or long. Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. What a nice recipe to use all the zucchini that is in season. Heat a large skillet over moderate heat. Sometimes I'm not in the mood for chunks, but the shreds would work in so nicely. It was ok. I don't care for mint with veggies so I add fresh basil and oregano which adds wonderful flavor. Not what I was expecting. And unlike some pasta dishes, it is light enough for a first course. I often eat breakfast at the office... My Grandma Rose was a good Jewish cook. Thank you for the recipe! Both ways re excellent. … Even doubling the more piquant ingredients (lemon, mint...) didn't add much in the way of flavor. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. I thought the extra lemon was nice though. Perfect scrambled eggs in the microwave: It's all in the timing Do you eat breakfast at work? Add the garlic and cook, stirring, 30 seconds - don't let the garlic brown. Add … But it does work particularly well … Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. I've been a carb-a-holic all my life but now find that I need to limit them quite a bit. I hope you have a cool and relaxing Thursday. Kind of a nice light taste, but the ricotta made it so heavy and gummy. Add the tomato sauce and half-and-half to the skillet, stir to combine, and turn down … Serve immediately. Yeah, those sorts of days. Season zucchini with salt and pepper. It was just a tad bland for my liking. While the dish was not super flavorful, I think that the flavor of the zucchini came through nicely. Bring a pot of water to a boil. Used only a half pound of pasta so used the lower end of the range for the other ingredients (e.g., used zest of one lemon). I am enjoying this with a cup of coffee in hand and an egg sandwich by my side. Tried extra salt and crushed red chili flakes. Cook the pasta as directed on the package.