Pasta with Zucchini

"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."

Yield: Serves: 2
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 685
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 0.0mg
  • Calcium: 0.0mg

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

Preparation

  1. 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. 2. In a heavy-base pan that has a lid, cook scallions and oil over medium heat, stirring, for 1 minute.
  3. 3. Add zucchini and cook, stirring occasionally, for 5 minutes.
  4. 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. 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.
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