Can you eat spaghetti and feel good about it? Yup. Farro spaghetti tossed with lots of zucchini makes this meal seasonal and full of fiber and protein.

Rachael Ray Every Day

Gallery

Credit: Photography by Joesph De Leo

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for the pasta.

    Advertisement
  • Halve the zucchini lengthwise and use a spoon to scrape out the seeds. Slice into 1/4- to 1/2-inch-thick half-moons. 

  • In a large skillet, heat the oil, three turns of the pan, over medium-high. Add the onions and garlic; cook, stirring often, until softened, 3 to 4 minutes. Add the stock; cook until almost absorbed into the onions, about 12 minutes. Add the zucchini and chile, season with salt and pepper and simmer, stirring occasionally, until the zucchini is tender, 12 to 15 minutes. Wilt in the basil. 

  • Meanwhile, salt the boiling water, add the pasta and cook until 1 minute shy of the package directions. Add 1/2 cup pasta cooking water to the zucchini mixture, then drain the pasta. Add the pasta and 1/2 cup cheese to the skillet and toss to combine, adding an extra drizzle of EVOO if dry. Serve the pasta in shallow bowls, passing more cheese at the table. 

Tip

 "If you grow or pick pumpkins, roast a puree and freeze for pies, puddings and this risotto recipe. I make a puree of butternut squash for the same purposes as well."

Advertisement