Tonight was pasta night. I chose it because it had a refreshing twist
on sauce and those of you with hundreds of zucchini in your garden will love
it. Serves 4, but unusually we have
leftovers, Jim did not eat it all. The sauce was very good and
we enjoyed the taste of butter with the pasta instead of the usual EVOO.
Ingredients:
Kosher salt
2 large zucchini (1 ¾#),
coarsely grated
12 oz. lasagna noodles,
broken into bite-size pieces, do not use no-boil (I used Croxetti.
They look like communion wafers.
Wheat is imprinted on one side and a coat of arms on the other. They are round and perfectly flat, like
broken lasagna noodles.)
3 T unsalted butter
2C cherry tomatoes (1 C
whole, 1 C halved)
½ t finely grated lemon zest
Freshly ground pepper
1/2C grated parmesan cheese,
plus more for topping
1 small bunch chives cut into
1” pieces
Directions:
1.
Bring a large pot
of salted water to a boil.
2.
Meanwhile, toss
the grated zucchini with ½ t salt in a colander set over a large bowl. Let stand 10 minutes, and then gently squeeze
out the excess moisture.
3.
Add the pasta to
the boiling water and stir vigorously to prevent it from sticking. Cook until al dente, about 12 minutes. Reserve ½ C of the cooking water, then drain
the pasta.
4.
Meanwhile, heat
the butter in a large skillet over medium-high heat.
5.
Add the cherry
tomatoes and cook until blistered and slightly softened, about 4 minutes.
6.
Stir in the
zucchini and lemon zest and cook lightly crushing the tomatoes with a wooden spoon,
until the zucchini is crisp-tender, about 4 minutes.
7.
Season with salt
and pepper.
8.
Transfer the
zucchini-tomato mixture to a large bowl.
Add the pasta and cheese and toss.
9.
Stir in half the
chives and about ¼ C reserved cooking water.
Add more if needed.
10. Divide among 4 bowls and top with remaining
chives.
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