Fresh & Tasty Zucchini Pasta Dish ..

Cooking Instructions

I remove skin from zucchini with a potato peeler and trim off the ends; cut zucchini into half then remove seeds from core each side with a spoon; slice into 1/4 inch wedges; during this preparation have some EVO in a sauté pan with a cover; add: teaspoon fresh chopped garlic (to taste) half a vadalia onion cubed or sliced; add zucchini to that and season: chili powder; salt, pepper; dry basil flakes and let steam up stirring as to cook evenly after about 10 minutes add 1/2 cup of chicken or vegetable broth (Pacific organic brand is good lower in sodium) let those flavors f together and then about 1/2 cup of fresh peeled;seeded and chopped Roman tomatoes (2) or tomatoes sauce (you decide to taste) and 4 larger sliced shitaki mushrooms; let that cook up until the zucchini becomes translucent depending on the tenderness of the vegetable. Have some pasta water boiling up and just before zucchini is done cook up pasta ( any of the macaroni, I prefer Barilla campanelle or even the dumpling yolk free noodles go well) figure on 1/4 lb. PP. Once past is done add it to your pan of zucchini and stir; reserve some pasta water to add to it if necessary (to taste; moist or soupy) Sometimes to this recipe to compliment it with some protein I will add one can rinsed canallini beans. The trick with squash recipe is the seasoning and some imagination!