"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."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.

Nigella Lawson
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a heavy-base pan that has a lid, cook scallions and oil over medium heat, stirring, for 1 minute.

  • Add zucchini and cook, stirring occasionally, for 5 minutes.

  • 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.

  • 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.

Source

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.

Nutrition Facts

685 calories; fatg; saturated fatg; mono fatg; poly fatg; proteing; carbohydratesg; fiberg; cholesterolmg; ironmg; sodiummg; calciummg.