How to Make a Good Spaghetti Dinner With Zucchini

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One secret ingredient that can go into making a good spaghetti dinner is a nice zucchini. Make a good spaghetti dinner with zucchini with help from a chef, coach and food expert in this free video clip.

Part of the Video Series: Good Eats
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Video Transcript

Hi, I'm Randy Rabney of The Conscious Plate, I'm a chef, a coach and an expert on showing people how easy it can be to eat real food on a regular basis. And this is how to make a good spaghetti dinner with zucchini. On my stove, I have a pot of rapidly boiling salted water, and to that, I'm going to add some whole wheat spaghetti. Our spaghetti is going to take about ten minutes to cook. I have a hot cast iron pan and I'm adding some extra virgin olive oil. And to that, I'm adding some chopped onions, I have half a chopped onion and I have two cloves of thinly sliced garlic. I'm just going to let this begin to cook with a little pinch of an unrefined sea salt. I want to let my garlic begin to get golden and I want my onions to get translucent and lose that raw flavor and start to bring out some of the sweetness. And I have this on, like a medium-high heat. Now, if you like your food hot, at this point, you could add some crushed red pepper. I don't like it too, so I'm just going to add a little bit. Once our garlic is golden, our onion should be ready as well. So, you can see our garlic is just starting to get golden brown. So, what I have here, is some thinly sliced zucchini. I just cut the zucchini in half, lengthwise and then, I thinly sliced it into half moon. Again, with a pinch of unrefined sea salt, I like to layer the flavor, every layer of food gets a little bit of salt. But I don't want to put too much, because you can always add in, but you can't take away. But you do want your food to have flavor, and salt is a flavor enhancer. I'm just giving it a quick stir, so that the onion and the garlic doesn't burn and that the flavors are all incorporated. So, we're just going to let our zucchini soften and pick up some flavor from this pan, as it cooks with the garlic and the onion. Get a little color on it, maybe, there's a lot of flavor in the color. Let the natural sugars come out and caramelize. And then, when that's ready, were going to add some grape tomatoes that I've cut in half. Which, we'll just let melt down a teeny bit. With another little pinch of the unrefined sea salt, give that a stir. I'm using these yellow tomatoes, because they were the sweetest, best ones that I could find in the market. Red tomatoes would be fine, they don't have to be grape tomatoes. You just want to go with the best tasting product you can find, best quality. So, I just want to check on my spaghetti, to make sure that it doesn't overcook, it actually seems like, it maybe about ready. So, now, our tomatoes have begun to melt and to this pan, I'm going to add our spaghetti and give that a stir. And to that, I'm going to add a teeny bit of the pasta cooking liquid, it's nice starchy water, a little salty. And that's going to help to tighten up our dish. Now, I'm going to add some beautiful fresh basil, I wish you could smell that, it's incredibly fragrant. And now, I'm going to shut off the heat, and I'm going to finish this with two key ingredients. One, is some really good organic extra virgin olive oil. At this point, you pull out the best stuff that you have, because you want that flavor of the delicious, raw extra virgin olive oil. If you like it peppery, or if you like it fruity, that's completely up to you. And some freshly grated Parmesan or Reggiano, this is a cow milk cheese, or the hard cheese of your choice. I'm going to give this another quick stir and then, it's time to plate our dish. A nice portion of the spaghetti, make sure you get a good amount of this vegetable, zucchini, tomato, basil, flavors of the garlic and the onion that we used as our base. And now, it's time to take a taste, spaghetti is not pretty on camera, but it sure does taste good. I'm Randy Rabney of The Conscious Plate, and this is how to make a good spaghetti dinner with zucchini.


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