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
More From Health
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
- 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.
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