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  Zucchini Spaghetti



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8 ounces spaghetti, cooked al dente
2 Tablespoons olive oil
2 cloves garlic, smashed and chopped
2 medium zucchini, 6-8 inches long
1/2 sweet onion, sliced lengthwise
10 small sprigs of fresh thyme
1/2 cup dry white wine
1/2 teaspoon dried thyme
salt and pepper to taste
1/2 cup grated hard cheese
1/2 cup grated aged cheese
1 cup walnuts, toasted and chopped

Prepare zucchini by cutting lengthwise into 1/4 inch thick slices. Stack slices and cut into 1/4
strips. Place with onion and 1/2 the thyme in a large bowl.
Cook pasta, reserve 1 cup pasta water, then pour enough pasta water to cover veggies in bowl—be
careful not to drop the pasta! Drain pasta and set aside.
Heat pasta pot over medium heat, add oil and garlic, stirring occasionally. Drain veggies well, remove
thyme, then toss veggies in with garlic. Use tongs to turn carefully. Strip remaining thyme
from the stems and stir into veggies with dried thyme.
Turn heat up high, stirring constantly, until all the juices are bubbling, then pour in the wine all at
once, add the pasta, stir well, cover and turn to low. Let simmer for 2-3 minutes, stir again and
add cheese. Taste for salt and pepper. If it needs more moisture use the reserved pasta water.
Cover for another 2 minutes until cheese melts. Serve hot or warm with walnuts sprinkled on top.
HARD CHEESE SUGGESTIONS—Parmesan, Romano, 5 year Gouda
AGED CHEESE SUGGESTIONS—Emmenthaler, 2 year Gouda, Jarlsberg, Thomasville Tomme

Copyright © 2009 Stefanie Samara Hamblen