Serving
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Pasta & Zucchini
Italian

Serves
Effort:
Sched:
DoAhead:  
4 pasta  
easy
30 min  
No
Very simple and tasty too. This dish will serve equally well as a pasta course or as a light main dish for hot summer days. The photo example is made with a ridged zucchini I rather like. This dish can be reheated in the oven.



1-1/4
8
1
1
4
1/2
1/2
1/4
12
ar
------
#
oz
cl
T
T
c
t
t
oz

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Zucchini small
Onion
Garlic
Parsley
Olive Oil ExtV
Stock
Salt
Pepper
Pasta
Olive Oil ExtV
--- Garnish
Grated Cheese (1)
Prep   -   (10 min)
  1. Cut ZUCCHINI into 1/4 inch thick slices. If the Zucchini is more than 1-1/2 inches diameter, split it in half lengthwise first.
  2. Chop ONION fine, chop GARLIC fine, chop PARSLEY fine. Mix.
  3. Grate CHEESE for garnish.
Run   -   (20 min)
  1. Cook Pasta the usual way in plenty of boiling salted water. When done, drain, return to the pot, stir with a dash of Olive Oil to coat so it won't stick together, cover and hold warm.
  2. Starting when your pasta goes into the boiling water, heat Olive Oil and fry Onion mix stirring over moderate heat until onions are translucent.
  3. Stir in Zucchini to coat with oil.
  4. Stir in Stock and simmer covered until Zucchini is tender but not mushy, generally less than 10 minutes.
  5. Season to taste with Salt and Pepper.
  6. By this time the pasta should be done and drained. Mix in Zucchini and serve warm.
NOTES:
  1. Cheese:   Use a tangy hard cheese like Parmesan, Romano or Asiago.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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