This is easily one amongst the best pasta I have ever eaten or made!
I’m not a big fan of zucchini but when paired with toasted almonds, I found that it was a match made in heaven.
I love almonds! And I find ways of adding them into many dishes for the texture and flavour that they provide. And this pairing of zucchini and almonds, made sure that it was one of the best ways I had made and served my revered almonds.
My sister has a great eye for clean flavours and tastes and when she came across a pasta made with zucchini in an Italian restaurant, she couldn’t stop raving about it. And when I was visiting her just before my nephew was born, I made this pasta for her to relish and savour. And now, this pasta has won many the hearts of many folks in my family. My husband, my son and my brother-in-law are all fans.
When I made this dish, I was surprised that such a simple dish can have so much impact on the taste buds in terms, of flavour, taste and contentment.
The contentment factor, apart from taste is very important to me, when I cook a dish. And this pasta scores high on all fronts. I hope, I have convinced you enough for you to get into the kitchen to make this dish.
At times, a dish does not need much talking about. But, at times one has to be verbose to put the point across. This dish is worthy enough of me waxing eloquent, at the cost of sounding a bit effusive with my words.
Lastly, I thank all of you for all the wonderful wishes and comments in my previous post. I absolutely enjoyed hearing from all of you about which divinetaste dessert you would like to serve for the contest. It took me back down memory lane to many dishes that were tucked away in the corner of my memory zone. And I look forward to hearing from everyone and especially the silent ones who break their silence.
And before I sign off, this is the link to my show “DivineTaste With Anushruti” on Rajshri food. Bye for now! Stay tuned for more!
Please note- The contest is on till the 28th of this month, so keep the comments rolling in. For more details, refer to my previous post.
Pasta With Zucchini And Roasted Almonds
Adding asafetida to this dish, makes sure that you will not miss the garlic and this will also enhance the taste of the dish., the optional asafetida
To cook the pasta:
250 gm spaghetti pasta
50 gm (1/3 cup) almonds, cut into two halves
1 large or 2 small zucchini, cut into strips
2 to 3 tbsp olive oil
½ tsp yellow asafetida (optional)
a few turns of freshblack pepper
½ tsp paprika flakes
1 tsp dried oregano
1 tsp dried basil
Cook the pasta according to package instructions. Reserve the pasta cooking water.
Cut the almonds into two halves and roast them in a skillet on low heat until the almonds change colour and turn a golden brown.
Slice one ¼” circle off the zucchini and rub it against the cut part of the zucchini to remove the bitter juices. And then, cut the zucchini into three parts and slice them vertically into 2 or 3 parts, depending on the size of the zucchini. Next, cut the zucchini into vertical strips.
In a pan, put in 2 to 3 tbsp olive oil, the optional asafetida, black pepper, paprika flakes, oregano and basil.
Stir in the chopped zucchini and cook for 3 to 4 minutes, until the zucchini softens.
Add the salt, give it a good stir and then mix in the pasta.
Put in about ¼ to ½ a cup of the pasta cooking water to bring all the flavours together.
Mix in the toasted almonds and serve.
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