Zucchini pasta is my way of using all the zucchini we bought at the farmers' market last weekend. I cooked the vegetable two ways and combined them in this flavorful pasta dish.
First, one part of the zucchini is boiled in a large amount of water until soft and tender, then cooked the same way as I would baigan bharta (Indian-style eggplant spread) but instead of only adding liquid smoke and plain yogurt, I also mixed in a little cream cheese. The second step is to sauté the rest of the zucchini with other vegetables. I also used diced carrots, green beans and sun-dried tomatoes.
Once all the ingredients are cooked, I combine everything and the result is a scrumptious meal. The smoky aroma from the zucchini sauce is very delicate and the added vegetables balance well with the softness of the pasta.