Monday, 21 March 2011

Spaghetti with Zucchini and Basil

After reading a book called Skinny Bitch late last year. I was bullied (by the vegan authors) into cutting down on red meat. For myself, this hasn't been as challenging as I thought it would be, but for my husband who was used to some form of red meat 3-4 times a week it has been somewhat of a challenge. So when I attempt to cook something that has no meat at all, his reaction is a good measure for all of the meat lovers who are following this.

  • 4 large zucchini
  • 3-4 tablespoons of olive oil
  • 2 cloves of garlic, thinly sliced ( I used a mandolin, but watch your fingers)
  • salt and pepper
  • half a cup of milk
  • 500g spaghetti
  • half a cup of freshly grated Parmesan (don't even bother with the crappy kind that comes in a packet, this is not Parmesan and has no flavour)
  • Handful of basil leaves, torn into small pieces.
  1. Quarter the zucchini lengthwise, then cut into 1cm chunks.
  2. Heat a pan with oil and add the garlic on a low heat. After approx 30 seconds, add the zucchini and season with salt and pepper, cooking gently over a medium heat. Stir every so often but allow the zucchini to brown and become completely soft. Approx 20 minutes.
  3. Add the milk and cook for 10 minutes, stirring frequently.
  4. Prepare the pasta (make sure you cook it in water that is well salted).
  5. Drain and toss with zucchini, cheese and basil.
The result is a super flavourful pasta and you really don't miss the fact that there is no meat in the dish.


  1. Ok, i'm on it. Making my shopping list now. Does have to be spaghetti, i have some Penne at home, will that work?
    P.S I WUV YOU!!

  2. Love the recipe it was easy to following but best of all it tasted delicious

  3. Can you do someting with the spaghetti to get it on toast instead of with that other stuff?