recipe WEDNESDAY: Spaghetti with Zucchini, Walnuts and Raisins

This is a light, flavorful summertime dinner! This recipe is slightly upgraded from the original at RealSimple, with gluten free pasta and a sheep's milk cheese instead of cow. Zucchini is a wonderful summer vegetable that can be found organically harvested from local farmers or markets!


Spaghetti with Zucchini, Walnuts and Raisins

Ingredients

• 12  ounces  gluten free spaghetti (we like Ancient Harvest Quinoa pastas or Tinkyada Brown Rice pastas, both can be found at Whole Foods, Giant or Wegmans)
• 3  tablespoons  organic olive oil
• 1/2  cup  organic walnut halves, roughly chopped
• 4  cloves organic garlic, thinly sliced
• 1 1/2  pounds  small organic zucchini (4 to 5), cut into thin half-moons
• 3/4  cup  organic raisins
• kosher salt and black pepper
• 1/4  cup  grated Pecorino Romano (made of sheep's milk and very similar taste to Parmesan)

Directions

1. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes.
3. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
4. Add the zucchini and raisins and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
5. Add the zucchini mixture to the pasta and toss to combine. Sprinkle with cheese before serving.