Empty My Fridge
Summer Noodles with Zucchini
Ingredients
- Spaghetti8 oz
- Extra virgin olive oil3 tbsp
- Leek · thinly sliced1
- Zucchini · sliced1
- Garlic · chopped3–4 cloves
- Salt1 tsp
- Black pepper0.13 tsp
- Chili flake · flakes½ tsp
- Nutritional yeast1 tbsp
Instructions
- Boil a large pot of generously salted water and cook the pasta until al dente, following the package time.
- Heat a medium-to-large skillet over medium-low heat with the olive oil and leek. Cook until softened, about 4 to 5 minutes. Add the zucchini, garlic, salt, black pepper and red pepper flakes, and cook until the zucchini is fully tender, about 5 to 6 minutes.
- Add the drained pasta to the pan. Sprinkle the nutritional yeast over the hot pasta and toss everything together, adding pasta water as needed. Finish with a drizzle of olive oil and serve.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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