Spaghetti with White Sauce and Broiled Zucchini
2/3 large organic zucchini, sliced into 1/2" slices
1/2 uncooked spaghetti
1 can of low-fat cream of celery soup
1/4 cup white wine
olive oil
sea salt or kosher salt
freshly ground black pepper
garlic salt
Bring a large pot of water to boil with about 2 litres of water. Place slices of zucchini down on a greased cookie sheet. Sprinkle with garlic salt, black pepper and sea salt. Set oven to broil. Place in oven when water starts boiling.
Cook spaghetti for eight minutes. Keep an eye on the zucchini. Remove when lightly golden and translucent with a tender, creamy taste. Meanwhile, heat up soup with white wine in microwave in a large microwave-proof measuring cup. Place on the side in a sauce dish.
Drain spaghetti into a colander when al dente. Add a few drops of olive oil and a dash of sea salt. Toss and serve in a large dish. You can place the grilled zucchini on top or on the side. Serve with white sauce and Parmesan, if desired. Serves three or four.