It’s important to use fresh mozzarella here because it will start to melt into the hot pasta to create a creamy addition to the dish.
I’m a big fan of vegetable sauces for pasta. This particular dish can be a light main dish for two, or a side dish with a protein of your choice. Grilled chicken would fit that bill nicely.
2 medium zucchini (or even better, 1 zucchini, 1 yellow summer squash)
1 TBS olive oil
1 large clove garlic, minced
1/2 cup chicken broth
1/4 cup fresh basil leaves
cubed fresh mozzarella ( 1/4-1/2 cup)
1/4 pound angel hair pasta
grated Parmesan cheese as garnish
salt, freshly ground pepper, red pepper flakes
1. Spiralize the zucchini. Snip the strands into reasonable lengths. Let rest in a colander for about 10 minutes to release some of the natural liquid. A bit of salt helps the process along.
Remove the zucchini by handfuls from the colander and squeeze to get out as much liquid as you can. Let rest on paper towels.
2. Cook the angel hair pasta according to package directions. It cooks very quickly. Drain and set it to one side. You might want to toss it with a little olive oil to keep the strands separate. Cover to keep warm.
3. Heat the olive oil in a sauté pan. Add the garlic and cook for just about a minute. Don’t burn it! Add a small shake of red pepper flakes to toast them just a bit.
4. Add the strands of zucchini. Season with a little salt and pepper. Saute for a minute or two, tossing continuously.
5. Add the chicken broth. Cook vigorously for a couple of minutes while continuing to toss the zucchini strands.
6. Add the pasta and stir to combine. Dot with the mozzarella and sprinkle with the basil leaves. Garnish with grated Parmesan.