Caramelised Onion and Zucchini Pasta

Pasta is such a versatile product, even with an empty fridge, you are guaranteed to cook up a dinner using pasta and whatever you have in the larder, a fancy romantic dinner, an everyday family dinner and best of all cooking for a crowd on a budget. Every country has some sort of pasta in its cuisine. Growing up in Syria, we used to cook pasta in four or five ways only, back then, my favourite was pasta with parsley and white baladi cheese. It was only when I first visited Italy back in my twenties, I discovered the endless list of shapes and sauces, and I fell in love with its cuisine.

I really have no rules when it comes to pasta dishes, you can throw anything in and whip up a delicious meal, ready in no time.

Zucchini is one of my favourite vegetables, low calorie and full of fibre, it is always in my fridge, but when combining it with caramelised onions and pasta, you end up with such a unique, uplifting and comforting flavour.

This recipe is the perfect choice for a lazy, kick back dinner. It’s so easy to prepare, and I can't stress enough on how immensely fuss-free it is. It takes no skill to prepare it. Just make sure the pasta is cooked al dente. If you are a pasta fan check out my other pasta dishes, creamy smoke salmon, Diavola prawns pasta, chickpea pasta, super greens pasta, cauliflower pasta and Bolognese baked shells.

This recipe is diabetic friendly using wholemeal pasta. Make sure to increase the vegetables.

Servings: 4

Preparation Time: 10 minutes

Start to finish: 25 minutes.

Ingredients:

750 grams zucchini

2 cloves garlic

1 onion

4 tablespoons olive oil

2 teaspoons salt

Basil leaves

500 grams whole wheat pasta

chilli flakes

Method:

· Slice the zucchini in half lengthwise then slice them into thin semi-circles.

· Lay them on a tray, cover with a thin cloth and place under the sun for a couple hours. See notes

· Bring a pot of salted water to the boil.

· Slice the onions and fry in the olive oil until golden, add the chopped garlic and fry for a further minute.

· Add the sliced zucchini, season with salt and toss until cooked.

· Finish with some basil leaves and chilli flakes.

· Cook the pasta according to manufacturer’s instructions, al dente, drain and toss with the zucchini.

· Serve immediately with parmesan cheese.

Notes:

· Drying the zucchini under the sun evaporates the water it retains and therefore helps the zucchini to keep it’s shape when cooking without turning mushy.

· Always salt the water and the pasta when it reaches a boil.

Per Serving: 592 Calories; 16g Fat (22.2% calories from fat); 21g Protein; 102g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 1082mg Sodium.