This was a case of “What do you want for dinner?” “I don’t know” Throw something together.
This would be awesome with grilled chicken too
Serves 2 reasonably hungry people
1 cup cooked pasta (I used bowties)
3 zucchini halved and sliced into half disks ~1/4 in thick
1 tablespoon minced garlic
1 teaspoon herbs du provance (or itallian seasoning, they’re close enough that either works)
1 1/2 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon sea salt
1/2 teaspoon nutritional yeast
3 tablespoon raspberry wine (I had a bottle of Chaucer’s leftover from SA, but if you don’t have any, pretty much any white wine would work here)
I know, the nutritional yeast sounds strange, but it’s oddly good in things where you want just that slightest hint of funkiness like you’d get from parmesan, without the texture of cheese.
Toss the sliced zucchini and everything else except the wine and pasta in a pan, cook on medium about 10-20 minutes until they’re tender. Depending on your zucchini, this is a bit loose on time. You want them softened, but not to the point where they’re completely falling apart. (Next time I make this, I’ll time it. I wasn’t expecting this to be so good!)
Once the zucchini is tender, add the wine, and swirl the pan around so it gets all the goo off the bottom. Then toss the pasta in, toss the rest of that around, and serve. Simple, easy, and surprisingly delicious!