Zucchini pasta

This is an easy, satisfying week-night recipe and a great way to get your veges! Zucchinis cook down in volume ...so what looks like a lot will end up being just enough. The balsamic vinegar is a great combination with zucchinis and adds a bit of sweetness. The chili flakes counter that with a bit of spiciness.

I prefer to use fresh pasta and stock up my fridge with it but you could always use dried pasta.
















Ingredients:

Zucchini - 2-3, sliced
chili flakes - a pinch or more to taste
Balsamic vinegar - 1 tbsp
Salt to taste
2 servings of pasta (tagliatelle, papardelle or similar)
Olive oil
fresh ground black pepper


Method:

Bring a pot of well-salted water to boil. Slice the zucchinis using a food processor or a mandolin into thin slices with the skin on.
Heat a wide skillet, coat with some olive oil and then add the zucchini. Spread it in a thin layer all over the skillet.

In the mean time, boil the pasta according to instructions.

Let the zucchini cook and caramelize for a few minutes, the key is to not keep turning it over as it gets mushy, if you do. Then carefully turn the zucchini over once in portions to cook the other side for a few minutes.

Season with salt, pepper, chili flakes and the balsamic vinegar and toss before you turn off the heat. Add the pasta to the zucchini and toss with enough of the pasta water to make it moist. drizzle with olive oil and serve immediately.