This super fresh, simple, and good-for-you pasta sauce was a revelation for me when I first had it. A unique sauce made from only cooked zucchini, fresh basil, olive oil, Parmesan cheese, and the pasta water from your pot of cooked spaghetti. The results are heavenly—a rich sauce gets it body from the cooked zucchini and the starch from the pasta water. No cream necessary, but you would think there was a touch of it in there. What’s that you say? Delightfully deceiving? Indeed.
(To view the recipe, click on the blue title of the blog post above*)
Pasta con Zucchini
Ingredients:
- * Recipe Courtesy of Mami Camilla Cooking School*
- 5 fresh zucchini, thinly sliced in circles
- 100 grams Parmesan cheese
- 50 grams Pecorino cheese
- 400 grams pasta
- 100 milliliters olive oil
- Salt
- Finely ground black pepper
- ¼ cup fresh basil
Directions:
- In saucepan, heat olive oil over high heat 1 minute or until hot. Reduce heat to medium. Add zucchini, salt and pepper. Cover, simmer 15 minutes or until very soft, stirring often. Meanwhile cook pasta in boiling salted water about 8 minutes or until al dente. Drain pasta, reserving water. Add pasta to zucchini in saucepan. Stir in basil, Parmesan and Pecorino cheeses; cook over high heat about 1 minute.
- Add just enough pasta water to create creamy consistency to sauce. Stir well and serve.
Tagged: culinary school, externship, Italy, Mami Camilla cooking school, olive oil, Parmesan cheese, pasta, Sorrento, zucchini
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