I’m going to get straight to the point today. There is no reason to “have” to spend hours cooking each day. There is no reason to say there is no time to create a delicious dinner. There is no way it costs a lot of money to do so. I say no!
The other day I posted how to make Beans & Macaroni. Today we’re going to “squash” your hunger by creating Zucchini & Macaroni. I know – you may be thinking that I am pushing the pasta! Haha! But actually, as long as you don’t down a pound on your own, it is quite nutritious. Choose whatever macaroni you like – whole wheat, multigrain, brown rice, semolina, etc. – or go for rice or polenta! Having these staples in your home and pairing with veggies, bean, seafood, poultry, meat, etc. is a fantastic option to fast, frugal, and fabulous feasts.
So for today, just grab about 6 cloves of garlic, cut them up and put into a small sauté pan with a drizzle of extra virgin olive oil (or regular olive oil – your choice) over medium heat. You don’t want the garlic to burn so don’t go far. While this browns, rinse and slice 2 medium green squash/zucchini into about quarter-inch-ish circles and add to the pan. Add salt & pepper to taste (maybe a dash of red flake “hot” pepper if you want to add a little zing), and mix. While that cooks, have your pasta pot filled with water on high heat. When it boils, toss in a few dashes of salt and add your pasta – stir and lower the heat. I used Sclafani’s Bouble Elbow.
Your zucchini should look a bit browned and richer in color – check with a fork that it is soft but not mushy. When the pasta is cooked to your preference (I always like them a bit al dente, whereas Marc likes them softer), drain the water, put back in the pot and add your zucchini. Mix together and serve. I added a sprinkle of shredded parmesan cheese. If you want to really add decadence, drizzle a few drops of white truffle oil on top before serving!! From start to “start-to-eat” in just about 20 minutes.