Spaghetti with Zucchini and Salami

A couple nights ago I made our family recipe for spaghetti with zucchini and salami. I’ve been trying to focus more on how to cook some new dishes that I could potentially add as an ongoing dish into my diet and have been learning lots of new recipes from my friends and family.

This spaghetti dish turned out really well and is pretty easy to make which is good news for me as I continue to figure out what I can actually cook on a consistent basis.  There are not too many ingredients that you need to have on hand and it took less than a half hour to put together.  On the health scale it is okay.  It would be a little healthier if we were to cut back on the salami and put in a little less cheese but has the zucchini, garlic, pasta and capers in it’s favor.  The zucchini (or corgette) has lots of health benefits that help with weight loss, it is a source of manganese and vitamin C and helps you prevent all kinds of dieseases in general.

I’m still relatively new to zucchini and capers which were in this dish.  Capers are pretty salty but we don’t put too many of them in so it’s just a little bit of saltiness for the dish.  Plus you have the salami in the the pasta which also gives it some saltiness.  Zucchini although techinically a fruit is treated as a vegetable and is a newer one for me.  It becomes softer when cooked similar to most of the other vegetables I’ve cooked.  You don’t want to cook it too much so that it doesn’t get too soft or mushy.  We also have some garlic in there and then make a creamy cheese sauce with mozzarella cheese for the pasta and then top with more parmesean cheese.  So this is a pretty simple but tasty pasta dish to whip up for dinner relatively quickly and I will definitely try it again.