I love the Farmer’s Market! I can get all my local produce during their peak season. For me fresh is best, indeed. One of the lovely summer veggies is zucchini or courgette, also known as summer squash. Zucchini is very versatile for it is not only great with savory dishes, it’s perfect for baking too. Add it to a sweet bread recipe and you’re sure to have a yummy moist bread. My favorite is the combo of zucchini and blueberries but I will do that for another post.
To take advantage of this bountiful Zucchini harvest, I try to incorporate in as many dishes as I can. I definitely love it with pasta. My family agrees!
So, here’s another summer pasta that utilizes zucchini for the sauce. To give more depth to the flavor, bacon is added too.
2 Tbsp olive oil
3 Tbsp butter
1 medium size onion
4 strips of bacon (you may trim it of some fat, if you wish), chopped
3 medium to large zucchini (cut lengthwise first, then halved)
2 cups green peas (frozen)
salt and pepper
12 oz (3/4 lb), spaghetti or thin spaghetti (like angel hair)
Grated Parmesan, to pass around
Cook the pasta according to package directions.
While you are cooking the pasta, melt the butter in the oil in a large skillet. When the butter has melted, saute the onion until it has softened, about 5 minutes. I used red onion ’cause this was the only one I had.
Stir in the zucchini. Cook just until tender, about 3-5 minutes. They are cooked when you can easily pierced them with a knife or fork.
Add the frozen peas and continue to cook just until tender, another 2-3 minutes. Season to taste with salt and pepper.
We would love to hear from you. Do share your comment or feedback on any of our recipes.
If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook or follow us on Pinterest where you can get more recipes and updates. Thanks and happy browsing!