It's been hard to keep up with the birth rate of the zucchini in my garden, but this recipe has been such a help! So delicious, light, and summery. And of course, add a pat of butter at the end. But there is no need for the cream if you cook this down properly and let the vegetables provide the creamy texure. In my case I like a bit of chiles and the lemon, so that stays in. I try not to be one of those people who make a completely different variation and then comment on it, but in this case I can't help it: if you remove the chiles, the onion, the lemon, and the cream, and you make sure you get browned bits while cooking down the zucchini, you end up with a pretty close approximation of the one from the Tucci TV show that everyone is losing their minds over without all the bother of deep frying. Added the pasta, butter and Parmesan cheese. And cooked them then added the grated zucchini. I grated the zucchini and salted for 30 minutes. Based on my experience and other reviews, this recipe has a solid foundation and many ways to riff on it and make it your own. Sooo good! Added mushrooms to the zucchini mix, used milk instead of heavy cream and about 1oz. Such a light and lovely lemon flavor, I would serve to company. I followed the recipe but only had 1 lb zucchini (2 med) and reduced the salt to 1/2 tsp. I used fresh pasta that we made at home which took this dish to the next level. Could use a whole pound of pasta instead of 12 oz. Really yummy weeknight dinner with the last zucchini from the garden! Made with farfalle. Serve pasta topped with more grated Parmesan and remaining herbs. Taste and season with more salt and black pepper and add more lemon juice (you may want to add an additional 1 Tbsp.). Remove pasta from heat and stir in 2 Tbsp. Add cheese, pour another ½ cup pasta cooking liquid over top, and cook, stirring vigorously with tongs or a wooden spoon and add more pasta cooking liquid if needed, until a creamy sauce that coats pasta forms, 2–3 minutes. Reduce heat to medium-low, add ½ cup pasta cooking liquid and ½ cup heavy cream, and stir to combine. Using tongs, transfer pasta to pot with zucchini-it’s okay if some water clings to it. Very coarsely tear or chop ½ cup (lightly packed) basil or mint leaves. Parmesan on the small holes of grater (you should have about ¼ cup you can also use ¼ cup pre-grated Parmesan). Meanwhile, juice 1 lemon into a small bowl. Scoop out 2 cups pasta cooking liquid and set aside. spaghetti, linguine, bucatini, or other long pasta to pot of boiling water and cook until al dente. When the zucchini has been cooking 5–10 minutes, add 12 oz. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes. Season generously with freshly ground black pepper. Add zucchini mixture (unwrap the balled-up towel over the pot for easiest transfer) and 2 tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. You should have extracted about ⅔ cup zucchini liquid, just FYI discard. Squeeze until it’s hard to get out any more liquid. Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Peel 4 large garlic cloves and grate on the small holes of grater into towel. Peel 1 large shallot and grate on the large holes of grater into towel. zucchini or summer squash (4–6), then grate on the large holes of a box grater directly into towel. Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Bring a large pot of water to a boil and salt heavily.
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