Pasta Zucca

Pasta Zucca

This week’s receipe Thursday is one of my family’s favorite dinners.  The ingredients are for every pound of pasta you cook. 

My home is filled with boys, so two pounds was always needed!


Pasta Zucca



1 pound Spaghetti – cook according to package

5 small to medium size zucchini sliced very thin

1 medium size sweet vidalia onion chopped

3 cloves of garlic minced

1/3 cup extra virgin olive oil

½ teaspoon crushed red pepper flakes (add more or less to your taste)

Fresh grated Locatelli Romano cheese to taste



Bring a large pot of water to a boil for the pasta. (Do not cook pasta until you put zucchini in saute pan)

In a large skillet, sauté onions in oil on high heat.

When onions become clear and wilted add red pepper flakes and garlic.

Stir about one minute and add sliced zucchini.

Once you put the zuchinni in the skillet – now cook your spaghetti according to directions in the pot of boiling water.

Sauté onions, red pepper flakes, garlic and zuchinni on medium high to high heat until some of the thinly sliced zucchini have a crispy edge.

Toss with spaghetti and serve.

Add Locatelli Romano cheese and extra crushed red pepper to taste.

Serve with a tossed salad, bread and your favorite wine.