Summer pastas are some of my favorite to create because in my opinion summer veggies make the best sauce in their own right.
This Eggplant pasta and then the star of summer, Roasted Tomatoes With SpaghettiniI and Garlicky Breadcrumbs are some of my top rated favorites.
This or should I say my daughter’s all time summer favorite Seafood Far Diavolo was recreated after our trip to Boston’s little Italy on Hanover street, where she practically ate it everyday, and according to her is in its own league.
A few days ago I saw this pasta recipe shared by Megan Markle, can’t remember where, but it sounded really awesome. Basically you cook down a ton of zucchini to the point where its smooth and creamy and toss the pasta in it, no cream or heavy cheesy sauce, so its perfect for light summer days. I took that concept and made my version by adding turkey meatballs to add something extra and balance. Though I have to say the sauce is quiet delicious in its own right. It’s impressive enough for entertaining, yet good enough for weeknights.
HOW TO MAKE CREAMY SHRIMP PASTA
It comes together in three parts: the aromatics+ the zucchini sauce, the meatballs and the pasta itself. Get a head start with the spaghetti, it cooks as usual by boiling water in a pot. For spaghetti I recommend bucatini or spaghetti chitarra. They have lots of real estate to hold on to the sauce. Second, the aromatics and zucchini cook down until they practically disintegrate, yes I know we lose a lot of nutrients, but Im sure there’s some left + all the fiber from the skin of the zucchini and lastly the meatballs, which is simple, but by this point you feel you’ve slaved enough then skip the meatballs. The meatballs are extra but recommended, the sauce is pretty yummy in itself.
Spaghetti With Lemony Zucchini Sauce + Spicy Meatballs
Ingredients
- 2 pounds zucchini, chopped into small pieces about 5 medium or 4 large
- 4 medium garlic cloves, chopped
- 2 tbsp e.v olive oil
- ½-1 tsp chili flakes
- 1 tbsp Italian herb seasoning or dried oregano
- 2-3 tbsp parmesan cheese grated
- 2 tbsp capers, drained
- 1 lemon, ¾ juiced and ¼ chopped into small pieces including the skin you'll need 2 tbsp lemon juice
- 12 oz spaghetti chitarra or bucatini if possible
- ½ cup fresh basil leaves
Spicy Turkey Meatballs
- 1 pound ground turkey, organic preferably
- ½-1 tsp dried chili flakes
- ½ tsp garlic powder optional, we like it garlicky
- ½ tsp fennel seeds, lightly pounded
- 1 tsp dried Italian seasoning
- sea salt and black pepper as needed
- 2 tbsp bread crumbs, gluten free if needed
- 1 tbsp e.v olive oil
Instructions
- Preheat the oven to 450° F. Grease a baking sheet lightly with olive oil. Bring a large pot of salted water to a boil.
- Heat olive oil in a large pot, enough to fit all the zucchini. Add garlic and allow it to sizzle for few seconds, add the zucchini, chili flakes and Italian herb mix. Stir and saute until well mixed. Add salt and cook for 40-45 minutes stirring occasionally. Once the vegetable comes go boil it will give out lots of liquid. Cook on medium heat until the zucchini is very soft and disintegrating, no need to cook our all the liquid. Take it off the heat, add ½ the parmesan, chopped lemon pieces, lemon juice, and season if needed cover and keep warm. You may want to mash some of the zucchini to make some sauce. While the sauce cooks make the meatballs and cook the pasta.
-  Boil the pasta until al dente. Before draining, scoop out ½ cup pasta water, then drain.Â
- Add the turkey, grated part cheese, breadcrumbs, the seasonings, and a pinch each of salt and pepper to a bowl. Mix to combine. Coat your hands with olive oil and roll the meat into tablespoon-size balls (this will make 20 meatballs).
- Place on the prepared baking sheet. Transfer to the oven and bake for 10 minutes until fully cooked and slightly charred.
- Once the pasta is cooked mix it with the sauce. If needed add some of the pasta liquid and heat through. Mix the capers and meatballs.
- Divide into 4-5 bowls equally and serve garnished with parmesan cheese, basil leaves.
Loved this unique recipe!
Thank you so much for stopping by, happy you liked the recipe.