Ingredients for Angel Hair Pasta With Squash
- 4 cups water
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium zucchini
- 8 ounces angel hair pasta
- 1 teaspoon salt
- Romano cheese, grated, to taste
- about 1/4 cup pasta cooking water
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How to Make Angel Hair Pasta With Squash
- Bring 4 cups of water to a boil in a large pot. Add 1 teaspoon of salt.
- While the water heats, prepare the zucchini: Wash and dry the zucchini. Cut off the ends and use a vegetable peeler to create "zebra stripes" lengthwise. Slice the zucchini crosswise into rounds, about 1/4-inch thick.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the minced garlic to the hot oil and sauté for about 30 seconds, until fragrant.
- Add the zucchini rounds to the skillet in a single layer. Cook until golden brown and slightly crispy on one side (about 3-4 minutes).
- Flip the zucchini rounds and cook for another 3-4 minutes until browned on the second side.
- Remove the cooked zucchini from the skillet and set aside. Repeat with remaining zucchini.
- Once the water is boiling, add the angel hair pasta and cook according to package directions, until al dente (usually 1-2 minutes).
- Drain the pasta, reserving about 1/4 cup of the pasta cooking water.
- Add the drained pasta to the skillet with the remaining garlic oil (remove excess oil if desired). Toss to coat.
- Add 1-2 tablespoons of pasta water if the pasta seems dry.
- Add the crispy zucchini rounds to the pasta. Gently toss to combine.
- Serve immediately, topped with plenty of grated Romano cheese.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
16g
Fat
13g
Carbs
20g
