This recipe has morphed over the years. Originally it was from Fitness Magazine as a vegetable side dish. Over time it became a pasta dish in our house. In the summer months it’s a garden meal with the zucchini and cherry tomatoes fresh from our garden… in the winter, I make do with grocery store produce.
- 9 oz pasta of your choice
- Olive oil for sauteing
- 4 green onions, chopped
- 4 garlic cloves, minced
- 2 medium zucchini, cut into ribbons with a peeler
- 1 1/2 cups shelled edamame, thawed
- 2 cups grape or cherry tomatoes, halved (1 pint)
- 4 Tbsp lemon juice
- 1 tsp dried thyme
- 1/2 tsp salt
- ground black pepper
Prepare pasta according to package instructions.
Heat olive oil in a saute pan. Add green onions and garlic and saute until soft and golden. Add zucchini, edamame, tomatoes, lemon juice, thyme, salt and pepper. Cover and simmer, stirring occasionally, until zucchini is tender.
Toss with pasta and serve.