Pasta with Zucchini
- 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.
"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
|Calories per serving:||685|
|Fat per serving:||0.0g|
|Saturated fat per serving:||0.0g|
|Monounsaturated fat per serving:||0.0g|
|Polyunsaturated fat per serving:||0.0g|
|Protein per serving:||0.0g|
|Carbohydrate per serving:||0.0g|
|Fiber per serving:||0.0g|
|Cholesterol per serving:||0.0mg|
|Iron per serving:||0.0mg|
|Sodium per serving:||0.0mg|
|Calcium per serving:||0.0mg|
Good to Know
Zucchini is a summertime veggie loaded with vitamin A and low in calories. Lower fat in this recipe by opting out of the Parmesan cheese.