I saw a longtime friend of mine on a recent visit to NYC. Gerald Busby is a cherished friend and mentor…AND a great composer. (I’ve been lucky enough to collaborate with him on some music projects.)
But Gerald is also a very good cook…so our chatting led to food…and he offhandedly described something he cooked up recently. It sounded so yummy I made it as soon as I got home. I LOVE this recipe: Pasta w Grated Zucchini
Simple. Smart. Delicious.
Here’s how it goes: Put your pasta pot of water on the heat to get it boiling. Then start your zucchini sauce. Chop a medium onion into dice. Sauté in a little butter (and I added a little olive oil, too)…
Trim the ends of two medium zucchini. Grate zucchini on the large holes of a box grater.
When the onion has softened. Add the grated zucchini to the pan.
Try to coincide with also adding your pasta to the pot of boiling water (salt water first) — about 12 ounces, or even up to a pound of pasta.
Sauté zucchini till it starts to simmer, then add a splash of dry white wine. Season with salt, and cook for 2-3 minutes until softened.
Add about a 1/2 cup of heavy cream. Cook till simmering.
Reserve about a 1/2 cup of pasta water. Drain pasta and add it to the pan of zucchini sauce. Stir to coat, and cook until the pasta and sauce are heated together, and the pasta is well coated. Add a little pasta water, or some more butter or olive oil if it needs moistening.
Transfer to a serving platter. Scatter a little grated cheese. And bring more cheese to the table for individual servings.
Simple. Smart. Delicious.
Pasta with Grated Zucchini
2 tablespoons butter
1-2 tablespoons olive oil
1 medium onion, diced
2 medium zucchini, trimmed & grated
1/4 cup dry white wine
12 ounces – 1 lb. cut pasta (i.e. penne, ziti, garganelli)
1/2 cup heavy cream
salt to taste
grated cheese to taste
Place a pasta pot of water on the heat. Heat the butter and oil in a large sauté pan with about 2-inch sides (to hold pasta later). Sauté onion until soft. Then add grated zucchini.
Add pasta to boiling water (salt water first). When zucchini is simmering, add wine. When zucchini has softened (about 3-4 minutes), add cream. Let simmer till cream reduces a bit. Season with salt.
Reserve 1/2 cup of pasta water. Drain pasta and add to zucchini sauce. Heat and coat pasta and let cook for about 2 minutes. Add a bit of pasta water or olive oil (or even a bit of cream or butter) if too dry.
Transfer to serving platter. Sprinkle some grated cheese. Bring some grated cheese to the table for individual servings.
Wonderful! Thank you for sharing! Can we get zucchini flowers around here? By the way, I’m promoting your wonderful book on my website! http://www.terryprice.net/resources1 Ciao, bella!
How wonderful! Thanks so much, Terry! Hope to catch up with you soon. And, no, I haven’t seen zucchini flowers…wish we could find them. All best to you.
WOW! LOOKS GREAT. DO YOU HAVE YOUR FALL COOKING LESSON SCHEDULE OUT YET?
BEST, CONNIE ADAMS
Hi, Connie, thanks for your note! I’m skipping the fall for classes because of many schedule conflicts. Class schedule for Winter will be out in November. Thanks again.
Yum, you are making me hungry this morning.
Karen Howell | Account Executive
Goldner Associates | 231 Venture Circle | Nashville, TN 37228
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🙂 Thanks, Karen!