I love making simple tasty pasta dishes, especially now that it’s summer. This recipe is so simple that I almost didn’t post it. But seeing as The New York Times prides itself on publishing the simplest pasta dishes, I decided, why shouldn’t I!
What I love about this is the the “liquidy” part of the sauce is basically the pasta water, which makes the whole process so very easy. And don’t leave out the lemon – it gives it that fresh zing that’s perfect for summer meals, elevating this dish from hum-drum to yum-yum.
500g (1 lb) pasta (you can use whatever you like, from spaghetti to penne to any pasta shape you enjoy)
2-3 tablespoons olive oil
2 large zucchinis quartered lengthwise and sliced thinly
1 medium-large onion cut in quarters and thinly sliced
At least 10 cloves of garlic peeled and thinly sliced (don’t crush – slicing makes them so much tastier and the garlic won’t burn either.)
Juice of half a medium-sized lemon
Salt and pepper to taste
Grated Parmesan cheese to taste (leave out if you want to serve as a vegan or Parev dish)
How to do it
- Boil your pasta in lots of salted water
- In a large pan, add the olive oil, and over medium-high heat, saute the zucchini and onions for about 5 minutes and then add the garlic. Continue to saute until the zucchini and onions start to brown a little (don’t let it burn).
- When your vegetables are a nice brown color, add about half a cup of the pasta water to the pan and the lemon juice. Stir and allow the vegetables to simmer a little. If you feel like there isn’t enough liquid (there should be liquid covering the full bottom of the pan to no more than half a centimeter (less than a quarter of an inch). Don’t add too much liquid. As soon as you see the pasta water has taken on some of the color of the vegetables (no more than 2-3 minutes of simmering) turn the heat off.
- Drain the pasta and combine with the sauce immediately.
- Serve with Parmesan cheese and fresh cracked black pepper.
Serves about 4