I don’t know about you but Monday night is not traditionally a night when I want to cook a complicated dinner – more often than not, you’re tired, you don’t feel like grocery shopping or being particularly creative, and also usually somewhat bitter that the work week has managed to restart all over again.
Here is a recipe just for a night like that – a colorful, delicious meal that takes about 15-20 minutes to execute.
You’ll need:
- fresh pasta (linguini or spaghetti works best)
- 1 yellow zucchini (courgette)
- 3 tomatoes (preferably, the San Marzano variety – juicy and sweet)
- purple basil (yes, I am loving it at the moment – try it!)
- 1 tablespoon (or more) parmesan
- herbes de provence, salt, olive oil
1. Heat up a large pot of water (with salt and olive oil) for the pasta. The fresh pasta will cook very quickly so give it lots of room in the pot and keep an eye on it!
2. Dice tomatoes and slice zucchini in half then chop into quarter-inch or slightly thinner pieces. Put the pasta into the boiling water (turn down to simmer).
3. Heat up a large wok or pan and a tablespoon of olive oil. Start cooking the zucchini, seasoning them with herbes de provence and parmesan and turning often with a rubber spatula.
4. When the zucchini has started to take on some color, gradually add in tomatoes and mix together, seasoning more with the herbes and the cheese.
5. Drain pasta carefully. Add purple basil to the vegetable stir-fry and mix. Take off heat.
6. Mix pasta and veggies, garnishing with more basil and topping with a little bit more parmesan, if necessary.
Bon appetit!
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