California Garlic Zucchini Pasta
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Photo by @lmsthompson
Is your garden bursting with zucchini? Great, grab a sheet pan and let’s get dinner on the table in less than 30 minutes! For this easy sheet-pan pasta, we’re roasting thinly sliced zucchini with Single Origin by Simply Organic California Garlic and California Onion until caramelized and jammy, then tossing it with hot pasta, Parmesan cheese, fresh lemon and some zippy pickled cherry peppers. Using dried aromatics this vibrant saves valuable prep time without sacrificing any flavor. The California Garlic is grown organically in the Golden State and adds a savory-hot depth of flavor to any dish you add it to while the California Onion adds the perfect dose of savory-sweetness.
Recipe and Headnote Molly Adams
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Recipe Card
ingredients
- 2 medium zucchini, thinly sliced
- 1/4 cup olive oil
- 1 teaspoon Single Origin by Simply Organic California Garlic
- 1 teaspoon Single Origin by Simply Organic California Onion
- sea salt, to taste
- freshly ground black peppercorns, to taste
- 1 cup raw almonds, chopped (or nut of choice)
- 1 pound pasta of choice
- 1 cup grated Parmesan cheese
- 1/4 cup pickled cherry peppers, chopped
- 1 lemon, juice and zest
- 8 ounces burrata cheese, for serving, optional
Method
Step 1
Preheat the oven to 450˚F. Add zucchini to a rimmed sheet pan and drizzle with olive oil. Add garlic, onion, salt and pepper and toss until evenly coated in oil and seasoning. Roast zucchini for 15 minutes, stirring halfway through. Remove from the oven and add nuts, tossing to coat, then roast for an additional 10 minutes.
Step 2
While the zucchini roasts, bring a large pot of salted water to a boil. Add pasta and cook to al dente, retain 1 cup of pasta water, then drain pasta and return to pot. Add roasted zucchini, nuts, and residual olive oil in the pan. Stir to combine then add cheese, about ½ cup reserved pasta water, cherry peppers and lemon juice and zest. Mix well, adding additional pasta water if needed to coat the pasta.
Step 3
Serve pasta into bowls and top with burrata, if using. Season with additional salt and pepper and serve.