Pasta with Zucchini

Pasta with Zucchini
Photo: Petrina Tinslay
"This is one of my Monday recipes for when I'm going through the fridge and seeing what I can salvage before I do the week's shop. I'll think, That zucchini is beginning to turn but it's still fine, so I can make a lovely pasta sauce. I hate people who assume a high moral position about cooking. It's about feeding yourself with what you've got."
Serves: 2


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8 ounces casarecce pasta
4 scallions, thinly sliced
2 tablespoons garlic-flavored oil
1 pound zucchini (preferably organic), finely diced
1/4 cup dry white wine or vermouth
1 small bunch fresh parsley, chopped
3 tablespoons grated Parmesan, plus more for sprinkling, optional
2 teaspoons unsalted butter


1. Bring a pot of water to a boil; add salt generously (or to taste). Add casarecce and cook per package label instructions, tasting a couple of minutes early. Before draining, remove a cup of cooking water.

2. In a heavy-base pan that has a lid, cook scallions and oil over medium heat, stirring, for 1 minute.

3. Add zucchini and cook, stirring occasionally, for 5 minutes.

4. Add wine or vermouth, letting it bubble up. Add 2 Tbsp. parsley. Season with salt to taste, lower heat, cover with lid and cook until zucchini is gorgeously tender, about 5 minutes longer.

5. Tip drained pasta back into its pot. Add zucchini, 3 Tbsp. grated Parmesan and 1/4 cup cooking liquid. Combine thoroughly and taste, adding pepper and more cheese, salt, or cooking liquid, if wished. Stir in butter and most of remaining parsley. Divide between 2 warmed bowls, sprinkle with rest of parsley and more Parmesan, if wished, on serving.

Created date

May 2013

Nutritional Information

Calories 685
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 0.0 mg
Calcium 0.0 mg