Spaghetti with Zucchini, Walnuts, and Raisins
from Real Simple
Hands-on time: 15 minutes
Total time: 20 minutes
Serves 4
12 ounces spaghetti (3⁄4 box)
3 tablespoons olive oil
1/2 cup walnut halves, roughly chopped
4 cloves garlic, thinly sliced
1 1/2 pounds small zucchini (4 to 5), cut into thin half-moons
3/4 cup raisins
kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce)
Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
Add the zucchini and raisins to the skillet, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.
Hands-on time: 15 minutes
Total time: 20 minutes
Serves 4
12 ounces spaghetti (3⁄4 box)
3 tablespoons olive oil
1/2 cup walnut halves, roughly chopped
4 cloves garlic, thinly sliced
1 1/2 pounds small zucchini (4 to 5), cut into thin half-moons
3/4 cup raisins
kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce)
Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
Add the zucchini and raisins to the skillet, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.
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