6cups (27 oz)(780grams)zucchinigrated with the large holes of a box grater
1teaspoonoreganoor thyme
1teaspoonsaltor more to taste
½teaspoonblack pepper
12ounces(340grams)pastarotini, fusilli, farfalle, penne, or other
3cups(750grams)vegetable brothstart with 2 cups or 500 g and add more if necessary
½cup(50grams)parmesan cheesegrated, or dairy-free cheese
½cup(100grams)greek yogurtor dairy-free yogurt
¼packed cupbasil leaves
Garnish with
1mediumlemonthe grated zest
2tablespoonspinenuts
Grate the zucchini with the large holes of a box grater.
6 cups (27 oz) zucchini
Warm up olive oil in a large skillet, then add finely chopped onion and fry it for 3 minutes.Add grated garlic and fry for one more minute.Add the shredded zucchini, season them with salt and pepper, and cook on high heat for 5 minutes, stirring occasionally.
2 tablespoons extra virgin olive oil
1 yellow onion
4 cloves garlic
1 teaspoon salt
½ teaspoon black pepper
Add pasta, vegetable broth, and oregano, and cook on medium-low heat for about 10 to 12 minutes or until the pasta is creamy and al dente.
1 teaspoon oregano
12 ounces pasta
3 cups vegetable broth
Stir occasionally to prevent the pasta from sticking to the bottom of the dish.If the pot dries, add more liquid until the pasta is ready.
Turn the heat off, taste, and adjust for salt.Add grated parmesan cheese (or dairy-free cheese), greek yogurt (or non-dairy yogurt), and a handful of chopped fresh basil.
½ cup parmesan cheese
½ cup greek yogurt
¼ packed cup basil leaves
Stir gently until cheese and yogurt melt into the zucchini pasta.
Serve immediately with grated lemon zest and optionally toasted pine nuts.