All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Lately, I feel like I keep saying my recipes are easy & delicious – and this one is no exception. A few simple ingredients & it can really be read in 20 minutes. I bought these gorgeous yellow zucchini & cutie baby zucchini (above) at the farmer’s market recently. I also bought those garlic chives you see under the zucchini. Regular zucchini & regular garlic will work just fine. I did not add cheese to this but (if you are not vegan) some high quality Parmesan might be nice – or vegan Parmesan. The amount of lemon & garlic are a matter of taste – and I tend to lay on all flavorful ingredients with a heavy hand. You might prefer smaller quantities – your call. The pistachios add a nice crunch but are not critical to the dish. Toasted pine nuts might be nice, too. Either way – I repeat – this is easy & delicious.
Vegan Pasta with Grilled Yellow & Baby Zucchini, Lemon & Pistachi
1/2 lb pasta – cooked & drained
1/2 lb baby zucchini – ends trimmed
2 yellow zucchini – sliced into rounds
(OR – 4-5 regular zucchini – sliced)
1 lemon – zested & juiced
10 garlic chives – chopped (or regular garlic- I would use 4 – or to taste – chopped)
Shelled pistachios – chopped (quantity up to you – I used about 1/4 cup)
1/4 cup some sort of Italian dressing or just plain olive oil
Parsley – chopped
Garnish – lemon wedges
OPTIONAL – 1/4 cup shaved Parmesan or vegan alternative
Cook the pasta.
Toss the zucchini in the Italian dressing or olive oil & grill (on a grill or in a grill pan) on high for a few minutes – turning once or twice – until tender & a bit charred. Set aside.
In a large saute pan – heat maybe 1 TBS olive oil & saute the garlic chives or regular garlic for a minute. Add the zucchini & a few pinches of lemon zest. Add some lemon juice and S&P. Taste & add more of the zest, juice and S&P until it tastes right to you.
Add the pasta & toss & heat through. If using vegan or regular Parmesan – toss that in now. Serve with parsley, pistachios, lemon wedges & lots of fresh cracked pepper.