INGREDIENTS: makes 4 time 30 minutes
  • 2 medium small zucchini
  • 1⁄4 cup extra virgin olive oil
  • 2 tbsp. dry Spice Chica dry chimichurri 
  • 4 cloves garlic, chopped
  • salt & freshly ground black pepper
  • 1lb spaghetti, cooked al dente or to taste
  • 1⁄2 cup grated parmigiano
  • salt and pepper
INSTRUCTIONS:
  1. Pile up 2 or 3 layers of paper towels on a work surface.
  2. Working on the paper towels, shred zucchinis using a grater holding the zucchini at an angle.
  3. Heat a large skillet over moderate heat.
  4. Add extra-virgin olive oil to the pan, add dry chimichurri and chopped garlic to the oil.
  5. When garlic starts sizzling in oil, add shredded zucchini.
  6. Season zucchini with salt and pepper.
  7. Saute shredded zucchini 7 to 10 minutes.
  8. Add hot, drained fresh pasta to the pan. Get the recipe here.
  9. Toss pasta with zucchini and chimichurri garlic oil.
  10. Add a couple of handfuls of grated cheese to the pan.
  11. Serve.