Green Scene: Zucchini-Glazed Spaghetti

1. 1

   Grate the zucchini with a cheese grater into a colander lined with cheesecloth that is resting in a large bowl.

2. 2

   Toss with salt and the garlic and let rest for 1 hour.

3. 3

   Squeeze out all of the liquid you should get about 1 cups worth of juice.

4. 4

   Parboil the pasta in lightly salted water, drain.

5. 5

   Bring 1/2 cup of the zucchini juice to a boil in the same pot you used to cook the pasta.

6. 6

   Toss in the pasta and cook until al dente, adding a little zucchini juice at a time so it quickly absorbs into the cooking pasta and creates a nice glaze.

7. 7

   Now you have a choice: you can either toss the pasta with the raw grated zucchini, or if you prefer, fry the zucchini in a skillet on high heat with 2 tablespoons of olive oil until crispy and toss that into the pasta.

8. 8

   Serve the pasta topped with grated cheese, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.