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.
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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.
Add the bacon and cook for another 5 minutes.
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.
Mix the pasta with the zucchini sauce.
Serve with parmesan cheese on the side. Enjoy!
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