Name: Summer Pasta with Zucchini
Cook time: 10 min
Total time: 10 min
Yield: 3
Ingredients: 8 oz thin spaghetti or your favorite pasta; 3 tbsp extra virgin olive oil; 1 small leek, julienne, or 1 small onion, thinly sliced; 1 large zucchini, julienne, or half-moon sliced; 3 to 4 cloves garlic, chopped; 1 tsp salt; 1/8 tsp black pepper; 1/2 tsp red pepper flakes; 1 tbsp nutritional yeast

Ingredients

Scale

8 oz thin spaghetti or your favorite pasta
3 tbsp extra virgin olive oil
1 small leek, julienne, or 1 small onion, thinly sliced
1 large zucchini, julienne, or half-moon sliced
3 to 4 cloves garlic, chopped
1 tsp salt
1/8 tsp black pepper
1/2 tsp red pepper flakes
1 tbsp nutritional yeast

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Instructions

Bring a large pot of water and add a generous amount of salt. Boil per package instructions but make sure to keep the pasta al dente.
Meanwhile, let’s sauté the leek and zucchini!
Heat a medium to a large skillet over medium-low heat, and add extra virgin olive oil and leek. (if you’re using regular olive oil, you can increase heat to medium) Sauté leek until they are softened, about 4 to 5 minutes. Add zucchini, garlic, salt, pepper, and red pepper flakes. Sauté everything together until zucchini is fully cooked, about 5 to 6 minutes.
Add cooked pasta into the pan, and sprinkle nutritional yeast on top of hot pasta so the pasta will soak up the delicious cheesy flavor. Now, toss everything together, and add pasta water as needed. I added 1/3 cup this day. Adjust to your liking. Finally, drizzle some more extra virgin olive oil and serve. Enjoy! This pasta is fantastic with some refreshing white wine!

Cook Time: 10 minutes