I’m here to hyperbolize today. For one, zucchini is not pasta. For two, this is not a homemade arrabbiata sauce. For three, this isn’t a literal ton of goat cheese- more like 1.5 ounces. Whatever. It’s not hyperbole to say that the American summer drowns the population in zucchini. And when zucchini are 89 cents at the grocery store, or you have a sweet, farm-fresh zucchini hook-up, you start getting creative with recipes. Zucchini pasta is actually definitely not new for the Internet. I’ve seen a few recipes here and there, and I always imagined a mushy-textured bland delivery vessel for watery sauce. I just wasn’t that interested, I guess. But I have a bunch of zucchini, and I saw this recipe for a shaved summer squash salad. “That looks good,” I thought. And then I thought about blanching the zucchini, because do I even like it raw? And then things snowballed. I was adding Sriracha to my bowl and cooling off with a ton of goat cheese and freaking out about how I was going to blog about this dinner thisveryminute. And, check it out, I totally am. That’s right, I finished this meal 30 minutes ago, and I’m so pleased with it I have to write about it right now.
This dinner takes approximately 5 minutes to make, sets you back pretty much negative calories (cheese doesn’t count on top of vegetables), boasts nutrition stats like a Flintstone vitamin, and, yes, is incredibly delicious. It probably should be served with something substantial- some protein or something- just because alone it really is a bowl of vegetables. I’m not sure of the staying power, is what I’m saying. Anyways, when it’s too hot to cook in your apartment, and you’re overloaded with zucchini, and you just want a nice dinner that’s healthy and is something new, try this. Or, even, disregard all of that. Just try it.
Spicy Zucchini Pasta Arrabbiata with a Ton of Goat Cheese
1 zucchini, sliced thinly with a vegetable peeler
1/2 cup of green beans, rinsed and trimmed
1/4 cup Trader Joe’s Red Pepper Spread with Eggplant and Garlic
2 tsp. Sriracha
1/2 tsp. smoked paprika
1/4 tsp. salt
1/8 tsp. freshly cracked black pepper
1/8 tsp. cayenne pepper
Dash red chili flake
1 – 1.5 ounces goat cheese, crumbled
Heat a pot of salted water to boiling.
In a bowl (I used my serving bowl), mix the red pepper and eggplant spread (Trader Joe’s has an awesome one) with the Sriracha and spices. Set aside.
Slice your zucchini into threads with a vegetable peeler (it doesn’t take that long- I promise. Alternatively, you could use a spiralizer if you have one. That’s cool). Rinse, trim, and chop your green beans into acceptable-sized pieces. Add the green beans to the boiling water. 2 minutes later, add the zucchini. Blanch for 3 minutes. Drain the green beans and zucchini through a strainer.
Add the zucchini pasta and green beans to the sauce. Stir to coat. Crumble a ton of goat cheese all over the top. Enjoy!