Linguine Pasta with Grated Zucchini and Parmesan

Do you have a "daily uniform"? That outfit that you could - and often do - live in? 

When I was a baker, much to the chagrin of my boyfriend, my daily uniform typically involved my UNC sweatpants, a headband (don't get excited...my headbands during this phase were decidedly far more reminiscent of Aunt Jemima than Blair Waldorf), an oversized tee, and flour-stained Crocs. The more monochromatic this uniform was, the better.

Jeans were reserved for special occasions only.

My blow dryer and hair iron? Distant afterthoughts.

Heels? What is this word of which you speak? (You must be referring to the Carolina Tarheels.)

I'm proud to say I've since pulled myself out of this atrocity of a Uniform Funk. But Mike still gets a little uneasy when I pull out my Crocs.

Bringing it full circle, this pasta has become my new daily uniform, so to speak. Except this time, it is consumed rather than worn.  

It is no secret that I could easily - and happily - subsist on pasta. I am what is known as a "carb monster". Sometimes I'll go for a run the next day in an effort to burn them off. Most of the time, I won't. I'm not mad.

I found this simple and absolutely delicious recipe in Heidi's cookbook, and I have made it no less than eight times since. Did I mention how easy this is? Very. This comes together so quickly that I literally didn't have a spare moment to snap a few pictures of the process. I especially like to eat this as leftovers, cold out of the fridge the next day.

Linguine with Grated Zucchini and Parmesan

adapted from Heidi Swanson's Super Natural Every Day

Ingredients

2-3 medium zucchini (or about 2 cups), coarsely grated

8 oz. whole wheat linguine (about half a box)

2 tbsp. extra virgin olive oil

1 large clove garlic, minced

1/4 c. chopped scallions

1/2 tsp. red pepper flakes

2 tbsp. unsalted butter

1/2 c. freshly grated parmesan cheese

salt + pepper to taste

Instructions

First, put the grated zucchini in a colander and sprinkle with a a few generous pinches of salt. Let sit over a bowl for about 10 minutes.

Cook the pasta according to the package directions. Drain the pasta and reserve a bit of cooking water (about 1/4 c.)

Right before you're ready to eat (or while the pasta is cooking), heat the olive oil in a large skillet over medium heat. Add the garlic, scallions, and red pepper flakes. Cook for about 2 minutes, until fragrant and the garlic just begins to brown.

Over the sink, squeeze the zucchini between your hands to remove any access liquid. Add the zucchini to the skillet. Cook until tender, about 2 minutes, stirring frequently. 

Add the cooked pasta to the skillet, tossing to incorporate into the zucchini mixture. If the mixture seems dry, add a bit of reserved cooking water. Add the butter and cheese, and toss again.

Season to taste with salt and black pepper and sprinkle with additional parmesan cheese.

Serves 2 for a substantial dinner, 4 with smaller portions (Portion control: not my strong suite.)