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Gia-Gina Across the Pond

So I've decided to follow my husband to his native Italy. Follow our adventures as we eat, drink, travel, adapt to and explore this remarkable country. Part food blog, part photo blog but mostly my rants and raves. After our two years in Italy, we relocated across the Atlantic "pond" and are back in the States.

Monday, June 26, 2006

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
good oil
a good curved pasta like pipe rigate or orecchiette
grated parmigiano

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!


Fresh Zucchini from Claire's garden.



Enzo's pasta recipe.



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3 Comments:

At 11:50 AM, Blogger Dianka said...

Oh I love Zucchini Flowers, they are delicious!

 
At 5:03 PM, Blogger Morgan said...

Ok, I'll try soon...

Morgan

 
At 12:15 AM, Blogger RennyBA said...

Gina: The Fresh Zucchini looks delicious. Never seen it that fresh in Norway. I'll defenatly try the recepie one day!
Btw: Thanks for the visit and nice comment on my blog and for passing the link to your relatives in Norway:-)

 

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