Lemon-Garlic Pasta with Zucchini and Raisins

Yes, zucchini and raisins with a touch of garlic and Parmesan cheese – a marvelous combination on pasta or pizza. Zucchini adds texture and color to the garlicky-salty flavors offset by sweet raisins and a zing of lemon zest. I first tried this on pizza when Sun-Maid asked for several raisin pizza recipes. (Raisins are surprisingly good on a Margherita pizza too). Then I recently transferred the flavors to pasta in this quick and satisfying one-pan recipe. Give it a try and let me know what you think!

Lemon-Garlic Pasta with Zucchini and Raisins

Makes 4 servings    Prep Time: 5 minutes    Cook Time: 20 minutes

12      oz. spaghetti or long pasta
1        lemon
3        tablespoons olive oil
2        tablespoons thinly sliced garlic
2        medium zucchini (12 oz.) sliced in 1/8-inch thick half-rounds, (3 cups)
1/2     cup Sun-Maid Raisins
1/4     cup chopped walnuts or whole pinenuts
1/2     teaspoon salt
          Grated Parmesan cheese

Cook pasta in boiling salted water per package directions. Drain.
Remove strips of lemon peel with a vegetable peeler. Finely slice the peel into 1-inch long shreds to make about 2 tablespoons. Reserve lemon for another use.
Heat olive oil in pot used for pasta over medium heat. Add garlic and stir 1-2 minutes until garlic just starts to turn golden brown.
Add lemon peel, zucchini, raisins, nuts and salt.
Stir over medium heat until nuts are lightly toasted and zucchini is tender-crisp, 1-2 minutes.
Rinse pasta briefly with hot water if it has become sticky. Return pasta to pot and stir to combine. Serve immediately with Parmesan cheese.

 Recipe by Rosemary Mark for Sun-Maid.  Photo and styling by www.kellyburgoyne.com