Spaghetti with Zucchini, Walnuts, and Raisins

Real Simple, July 2010
photo: Romulo Yanes

Serves 4

Ingredients

12 ounces spaghetti (3⁄4 box)

3 tablespoons olive oil

1/2 cup walnut halves, roughly chopped

4 cloves garlic, thinly sliced

1 1/2 pounds small zucchini (4 to 5), cut into thin half-moons

3/4 cup raisins

kosher salt and black pepper

1/4 cup grated Parmesan (1 ounce)

Directions

1. Cook the pasta according to the package directions; drain and return it to the pot.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.

3. Add the zucchini and raisins to the skillet, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.

4. Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.