Big forkfuls of spaghetti, loaded with veggie goodness. You see baby peas that burst when you bite them and nutty edamame tossed with little bacon pieces. You don’t notice the zucchini nestled into every bite of chewy al dente noodles. Look closer. There they are, flecks of yellow and green. I would have thought this was a good thing until I came across a satirical New Yorker cartoon with a woman confiding to her dining partner that, “you don’t even notice the kale.” Oh gosh, I’ve said that before. Oh well, it’s true. Pasta is the star here.
A summer treat – vivid yellow and green zucchinis. Yellow zucchini is so pretty that you just want to make something with it.
I love the summer. Eating outside on the porch and feeling the warm summer air after 8 pm.
- ½ c /120 ml Bacon, chopped into small pieces (1/4 lb / 114g)
- 2 c /480 ml Yellow Zucchini, chopped into matchsticks (1 small, 6 oz /170 g)
- 2 c /480 ml Green Zucchini, chopped into matchsticks (1 small, 6 oz /170 g)
- 1 c /240 ml frozen Peas, small (4 oz /130 g)
- 1 c /240 ml frozen Edamame Beans (4 oz /130 g)
- 1 c / 240 ml Parmesan Cheese, grated
- Spaghetti Noodles, uncooked (1 lb /454 g)
- 2 tbsp /30 ml Olive Oil
- ¼ c /60 ml fresh Basil Leaves, roughly chopped
- 2 cloves Garlic, minced
- 1 large Egg (or 2 small eggs)
- Bring pasta water to a boil.
- Remove peas and edamame from the freezer and place in shallow bowl on counter to thaw.
- Cut zucchini into matchsticks. (I make mandolin strips, then cut strips crossways into matchsticks.)
- Cut bacon into matchsticks.
- Whisk egg in small bowl and stir in Parmesan.
- Place pasta into the boiling water.
- While pasta boils, heat 1 tbsp (15 ml) olive oli in large pan with sides. Add zucchini matchsticks and sauté for 1 minute. Remove from pan and set aside in large bowl. Stir in thawing peas and edamame. Set aside.
- Start rendering bacon. Render bacon pieces over medium heat along with 1 tbsp (15 ml) of olive oil, in the pan you used for zucchini. When bacon is half rendered, add garlic.
- When pasta is done, reserve 1 c (240 ml) pasta water. Drain off remainder of pasta water.
- Add hot pasta into the pan of bacon. Use fork or tongs to ensure that all noodles are coated with bacon fat and olive oil.
- Add egg mixture to hot pasta and bacon. With fork or tongs, pull pasta towards you and ensure that all noodles are coated with egg/bacon/oil mixture.
- Add reserved pasta water as required to thin the pasta sauce and make it creamy.
- Add with zucchini, edamame and peas and toss. Top w basil and serve.
Go ahead, load up your fork. Nothing can replace the sheer satisfaction of a mouthful of chewy spaghetti noodles.
A healthier YOU Next Year Principle
Enrich classic pasta with veggies for more flavour and hidden health benefits.
When you really want to show some love, keep the flowers and say it with spaghetti.
Rachael Ray, Cook