Fresh Zucchini and Pasta
We love fresh produce and when we head to Florence we can't help but be gifted some really great stuff. With the weather being so warm, zucchini and their flowers are popping up everywhere. This simple recipe is delightful and a great way to take advantage to summers abundance.
Zucchini and Pasta
2 garlic cloves, minced
4 zucchini diced with their flowers
a good curved pasta like pipe rigate or orecchiette
1. Heat some good oil on low and add the garlic letting it cook slowly, without browning for 5-10 minutes.
2. Add the zucchini and let that cook in its own juices stirring for about 5 minutes, season with a bit of salt. Add 1 C. of water and continue to cook until soft but not mushy, up to 15 minutes.
3. Cook your pasta in salted water until 1-2 minutes from being done. Then add the pasta to the zucchini and let the pasta finish cooking.
4. Throw on 2 handfuls of parmigiano and stir gently. You should end up with a creamy and very flavorful sauce. Dress with a drizzle of oil and a bit more cheese if you like. Yummy!
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