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Pasta with Zucchini

Photo: Petrina Tinslay
Yield Serves: 2
"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."

Ingredients

  • Salt
  • Pepper
  • 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

Nutrition 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

How to Make It

  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.

Recipe excerpted from Nigellissima: Easy Italian-Inspired Recipes. Copyright 2012 by Nigella Lawson, Pabulum Productions Limited. Published in the United States by Clarkson Potter/Publishers.