Spaghetti with Zucchini in Brown Butter Sauce

Here's another recipe using the deals at Publix this week. This is a meatless recipe, so if you have a family who can't live without meat at dinner, add some slow-cooked chicken leg quarters (also on sale this week).

Spaghetti with Zucchini in Brown Butter Sauce
Total Price = $2.89 (serves 4-6)

Photo courtesy of RecipeZaar

  • 2 medium zucchini, sliced thinly ($1.49/lb)
  • 2 Tbsp olive oil (pantry stockpile)
  • 1 lb spaghetti (Mueller's $.15)
  • 3/4 cup butter (1 1/2 sticks) ($.75 purchased on sale)
  • 2 garlic cloves, minced
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup Parmesan cheese (Kraft $.50)

Slice zucchini with a mandolin on the bias or cut thin with knife on diagonal. Set on paper towel. Heat olive oil in large skillet. Saute zucchini in oil for 7-10 minutes or until softened. When cooked, remove from pan and set on plate.

In the meantime, cook spaghetti according to instructions on box. Toss with olive oil to keep noodles from sticking together.

In the same skillet you cooked the zucchini, place butter, garlic, salt, and pepper until butter is browned. Watch carefully so that you do not burn the butter. Add pasta and zucchini and toss together. Mix in 1/3 cup Parmesan cheese and place on serving dish.

Top with fresh grated Parmesan cheese and fresh parsley.



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