- 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
- 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
How to Make It
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.
In a heavy-base pan that has a lid, cook scallions and oil over medium heat, stirring, for 1 minute.
Add zucchini and cook, stirring occasionally, for 5 minutes.
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.
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.