We returned from a wonderful vacation a few days ago, and I’m finding myself very happy to be home and cooking again! Not that we didn’t have an amazing time exploring the various treasures of British Columbia but after a long stretch of restaurant meals, I crave the simplicity of home-cooked food. This post was set up the week, assuming there would be time to finalize it and share while away but as with so many things, you live and learn. Everything about my daily life – even this blog – felt very distant as we explored gorgeous Salt Spring Island and dabbled in city travel with two little ones (the former is far easier).
And now, onto important matters, like: zucchini candy. Yes, zucchini candy. This phrase was coined by yours truly last summer after years of frustration trying to get the girls to willingly eat summer squash. After all, it is a quintessential summer vegetable. It not just withstands, but thrives, in the harsh conditions of our little backyard plot. It is surprisingly versatile. And it happens to show up in droves in the CSA box, which means I am often on point to come up with creative strategies for preparing it.
Of course zucchini muffins go down easy, but not so the savory options. I tried the soup approach (which is incredibly delicious and simple – will post on this later). No love. I tried the simple saute with mushrooms. Lukewarm. Then, I hit the magic bullet: we grew our own. Suddenly, there was real pride involved in harvesting, which then leads to a greater willingness to eat the spoils. The outcome of a quick saute on high heat with garlic and olive oil became “zucchini candy”. We struck gold. As long as it was served as a side dish, it disappeared alongside smiling faces.
So this summer’s test was to see whether I could incorporate it into a main course with any success. Since I’ve been personally obsessed with linguine for the past few weeks (on account of a transcendent version with anchovies and spicy peppers I had at Locanda recently), I decided to give a simple summer pasta dish a try. To my total surprise, they went for it hook, line and sinker. It seems as though a new quick, simple and delicious dinner (or lunch) is born!
Total time: 30 minutes
Serves: 4-6 or more (easily scaled to the number of people you are serving)
- Working with a ratio of about 1-1 1/2 pounds of summer squash per 4 servings, cut squash in half, then slice into thin half circles. Thinly slice 4-5 garlic cloves. Chop a few handfuls of fresh sage if you have on hand (or parsley, oregano, tarragon, whatever you favor).
- In the meantime, bring a large pot of water to boil for the linguine (or other pasta, per your preference) and cook according to package instructions or until al dente, remembering to generously salt the water before adding pasta. Be sure to reserve about a cup of cooked pasta water before draining the noodles.
- Warm a few tablespoons of olive oil in a large pan and saute the squash over high heat, stirring often so it doesn’t stick or burn, about 10 minutes. It should be caramelized (brown) and soft, a darker in color and sweet to taste when ready. When you think the squash is almost ready, add the garlic slices and cook for a minute or so, until fragrant but not brown. This would be a great time to add a dash or two of chile flakes (adding them later, upon serving works too).
- If you are using fresh herbs – besides sage – add them to the squash-garlic mixture in the last 5 minutes of cooking. If you are using sage, fry them in warm olive oil in a separate small pan and reserve as a garnish. This is totally optional.
- If your pan is large enough to hold the zucchini mix and all of the pasta, add the drained pasta and a bit of the cooking water to the pan. Toss to distribute the vegetables throughout the pasta. If you – like me – don’t have room to mix everything in one pan, create a saucier vegetable mix by adding about 1/2 cup (or more if dry) pasta water to the squash mix and cooking for a minute or two, making sure to scrape the delicious caramelized bits on the bottom of the pan.
- Drizzle lemon juice, to taste, on the pasta and serve with grated Parmesan cheese (Asiago, Gruyere or another hard cheese would work great too) and a salad on the side. Don’t forget to sprinkle the fried sage on top if you made some.