Summer Spaghetti

Pasta is the go-to easy, meal in my kitchen. Of course, I’m not minimizing the complexity of a good pasta dish. From your mom’s secret homemade lasagna to an authentic pasta carbonara, pasta dishes can be quite ornate. But in my kitchen, more often than not, I choose to keep it simple.

This recipe came out of a little experimentation, using fresh zucchini straight out of the garden sautéed with Epicurean’s Tomato Chipotle Butter. I’m always on the lookout for finding different ways to prepare zucchini because it’s a great veggie with so much versatility. 

What came about was a super hit with the whole family!

Begin by cooking pasta of your choice according to packaging directions (I choose spaghetti), toss with a little olive oil and set aside. While the pasta is cooking, sauté the veggies with some butter goodness. Here’s how…

Sautéed Zucchini with Sun-Dried Tomatoes 

  • 1 medium zucchini, sliced into 1/8 inch slices
  • 3 oil-packed, sun-dried tomatoes, drained and diced
  • 3 TBS. Epicurean Tomato Chipotle Butter

Heat large skillet over medium-high heat. Add the Tomato Chipotle Butter. When the butter is melted, add the zucchini and sauté, stirring occasionally until the zucchini browns and softens, approximately 5 minutes. Be careful not to overcook the zucchini. (No limp veggies allowed!) Remove the pan from the heat and toss in the sun-dried tomatoes. 

Serve over pasta, garnished with feta cheese and cherry tomatoes. It’s so simple, fast, and delicious! Enjoy!

Wishing you and yours a very happy and safe 4th of July!