Monday, November 29, 2010

spaghetti with zucchini, walnuts & raisins.

A quick, delicious week-night dinner courtesy of Real Simple.


  • 12 ounces spaghetti (3⁄4 box)
  • 3 tablespoons olive oil
  • 1/2 cup walnut halves, roughly chopped
  • 4 cloves garlic, thinly sliced
  • 1 1/2 pounds small zucchini (4 to 5), cut into thin half-moons
  • 3/4 cup raisins
  • kosher salt and black pepper
  • 1/4 cup grated Parmesan (1 ounce)



photo credit: Real Simple
  1. Cook the pasta according to the package directions. Drain and return it to the pot.
  2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes.
  3. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
  4. Add the zucchini and raisins and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
  5. Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.

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