Zucchini Pasta Sauce

Quick, Easy & Frugal!

This Zucchini Pasta Sauce makes a quick and easy spaghetti dinner, but you can use any type of pasta you like. It makes a frugal meal, even with the pine nuts, since it is meatless.

Here’s a perfect way to use up that bounty of zucchini squash from your garden – though I like this year round.

This summer squash is easy to dehydrate, too, for winter use so while you’re grating some for this dinner you might want to do some more to dehydrate. I grate it  just the same way, layer it loosely on my dehydrator trays. It dries quite quickly.

I store it in a large gallon jar kept in a dark, cool cupboard  and use it rehydrated for Zucchini Pasta Sauce – or add to any spaghetti sauce - for Family Favorite Zucchini Bread and to add to any soup or stew that needs a bit more nourishment and flavor added.

It also works well when it is dehydrated (just like dried carrots) if a soup or gravy needs thickening ; add it in dry (not rehydrated) allowing a bit of time for it to soak up the extra fluid. Add more as necessary.

When it's grated before being dehydrated, the pieces are so small, no one notices - except for the flavor!

Zucchini Pasta Sauce with Spaghetti

Ingredients:

1 lb spaghetti
1 cup olive oil
3 cloves garlic, crushed
4 large zucchini, coarsely grated
1 tsp black pepper
1/3 cup fresh basil leaves, shredded
1/3 cup pine nuts
1/2 cup parmesan cheese, grated

Directions:

1. Boil pasta according to package instructions, drain and put into a big serving bowl. Keep hot.

As pasta cooks:

2. In a large pan, heat the olive oil and add the crushed garlic and zucchini.

3. Cook over medium heat for about 10 minutes or until the zucchini has softened.

4. Stir through the pepper and the basil leaves.

5. In a small pan toast the pine nuts, making sure that they don’t burn.

6. Add the zucchini mixture to the hot pasta, combine and sprinkle with the toasted pine nuts and cheese.

This is a delicious and quick pasta dish.You can mix the sauce with the spaghetti or serve individual portions of each plate then top with the sauce.

Enjoy with crusty garlic French bread or a whole wheat roll and a tossed green salad or sliced tomatoes on the side.



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