Zucchini Spaghetti

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adapted from The Silver Spoon
serves 4

2 medium zucchini, thinly sliced
3 plum tomatoes, cored and chopped
3 cloves garlic, crushed
2 fresh sage leaves
2 ribs celery
1 whole onion, peeled
1 cup fresh mozzarella, diced
generous amounts of freshly grated parmesan
spaghetti (I used about 3/4 of a box)

Heat two tablespoons olive oil in a large skillet.  (Make sure you are using a skillet or pot that has a lid because you’ll have to cover it later!  I had to switch my stuff to a different pan thingy halfway through because the first one didn’t have a lid.)  Add whole onion, garlic, celery and sage.  Cook for five minutes or so.

Add the zucchini and tomato to the skillet.  Add salt and pepper to taste.  Bring to a simmer then reduce heat, cover, and cook for 15 minutes.  Meanwhile, boil the spaghetti in salted water until al dente. 

When the vegetables are done, remove the celery, onion and sage.  Toss the zucchini mixture with the hot spaghetti and add the mozzarella.  Put the pasta into bowls and cover with generous amounts of parmesan.  Enjoy!

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