Disclosure: I was compensated by Barilla Canada, but I would never put anything on this page that I haven’t verified and/or personally used. Barilla has long been my dry pasta brand 😉
I remember in culinary school, in the early days of my journey of becoming a chef, one instructor said “complicated is easy, simple is hard because you cannot hide behind anything”, and this stuck with me, and influences the food I make and recipes I share with you. One amendment I will make is this, easy is, well, easy- when done right!
This recipe is brought to you in partnership with Barilla Pasta Canada, a pasta that you are likely no stranger to, because they are the best! Seriously, I’ve been using Barilla for years, so when they reached out to have me create a recipe using their pasta, it was a yes- a LOUD and resounding yes!
If you have a pot, a pan, a grater and even the most basic culinary acumen, you can create this recipe. See, simple is easy!
Make This A 20-Minute Meal
You know me and my love of quick meals, and how you make this recipe a 20 minute meal is you stack the work; meaning, set the water to boil, meanwhile grate the garlic and zucchini. Once the water boils, add the pasta to the water, heat butter in a pan, add the zucchini and garlic and cook down. Add cream (or coconut cream) and season. Once the pasta is cooked (11 minutes for the PERFECT bite) using a slotted spoon, add the pasta directly to the pan. Toss to coat and garnish with chopped pistachio and grated parmesan.
In the words of my man Ferris, this recipe is like life, it comes at you fast!
1 box Barilla farfalle pasta (any pasta variety will do)
1 large zucchini, grated
4 cloves garlic grated
2 tbsp butter
⅓ cup cream (half and half or table)
½ cup grated parmesan
⅓ cup chopped pistachio
2 tbsp harissa spice (optional)
2 tbsp fresh thyme leaves
Salt + Pepper to taste
Cook pasta according to package.
MEANWHILE heat the butter in a saute pan on medium heat. Add the garlic and zucchini and cook for 3-4 minutes- the zucchini will start to release its moisture. Add the cream and season with harissa, salt and pepper.
Once cooked, using a slotted spoon, add the pasta to the zucchini cream mixture. Toss to coat and add the pistachio, parmesan and thyme.