Ice cream is always a simple and satisfying dessert, and with the many intriguing flavors…
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
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