A few years ago I posted a recipe for zucchini butter. It is super easy to make and stores well and makes great topping for toast or tasty grilled cheese sandwich filling (grilled cheese zucchini butter dipped in tomato soup = yum). The recipe uses 2 pounds of zucchini so it is a great recipe to have in your back pocket this time of year.
A couple weeks ago on social media I saw a picture that someone posted using zucchini butter as a pasta sauce.
It looked and sounded delicious. So I made some.
I made the zucchini butter exactly as I did in the former post so I won’t repost that here.
To make zucchini butter pasta follow this recipe and add it to a cooked half box (8 ounces) of spaghetti or any pasta. I used the whole amount of zucchini butter, that was enough for two of us for dinner and two lunches today. I added a little parmesan cheese. You can leave that out of course.
I also topped it with some roasted crushed almonds, red pepper flakes, lemon zest and basil. The crushed almonds and lemon zest really took this over the top.
I hope you try this it was delicious. I can’t wait for lunch today.
Have a great week.
mo can i use the shishio peppers the same way after they turn red and dry or is there a different way i should cook them elaine