It's getting to be about that time in the garden...the time when your zucchini plant seems to multiply! I made this last night and served it warm. The leftovers were for lunch today and I ate them cold. Good both ways!
Pasta with Olive Oil, Garlic, and Zucchini
¾ lb spaghettini
¾ lb zucchini
Salt & pepper
½ cup extra-virgin olive oil
2 Tbls minced garlic
½ tsp red pepper flakes
3 Tbls coarsely chopped fresh basil
2 Tbls finely chopped fresh flat-leaf parsley
½ cup plus 2 Tbls freshly grated Parmesan cheese
Bring large pot of water to boil; add salt. Add pasta. Cook until al dente, about 10 minutes.
While pasta cooks, cut zucchini by hand into longest, finest julienne you can manage. Season with salt and pepper. If zucchini is very finely cut, it does not need to be cooked. Otherwise, steam until still slightly crunchy, about 2 minutes.
Heat ¼ cup olive oil in small skillet over medium-high heat until hot. Add garlic. Saute briefly, until light brown. Turn on exhaust fan and add red pepper flakes. Quickly add basil & parsley; mix well. Remove from heat.
When pasta is done, drain, reserving about ½ cup cooking water. Pour pasta into warm serving bowl, add zucchini, remaining ¼ cup oil, garlic mixture and ½ cup cheese. Toss well, adding cooking water as needed to make smooth sauce. Taste for seasoning and add salt & pepper as needed. Sprinkle with remaining 2 Tbls cheese. Serve at once.
Pasta with Olive Oil, Garlic, and Zucchini
¾ lb spaghettini
¾ lb zucchini
Salt & pepper
½ cup extra-virgin olive oil
2 Tbls minced garlic
½ tsp red pepper flakes
3 Tbls coarsely chopped fresh basil
2 Tbls finely chopped fresh flat-leaf parsley
½ cup plus 2 Tbls freshly grated Parmesan cheese
Bring large pot of water to boil; add salt. Add pasta. Cook until al dente, about 10 minutes.
While pasta cooks, cut zucchini by hand into longest, finest julienne you can manage. Season with salt and pepper. If zucchini is very finely cut, it does not need to be cooked. Otherwise, steam until still slightly crunchy, about 2 minutes.
Heat ¼ cup olive oil in small skillet over medium-high heat until hot. Add garlic. Saute briefly, until light brown. Turn on exhaust fan and add red pepper flakes. Quickly add basil & parsley; mix well. Remove from heat.
When pasta is done, drain, reserving about ½ cup cooking water. Pour pasta into warm serving bowl, add zucchini, remaining ¼ cup oil, garlic mixture and ½ cup cheese. Toss well, adding cooking water as needed to make smooth sauce. Taste for seasoning and add salt & pepper as needed. Sprinkle with remaining 2 Tbls cheese. Serve at once.
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