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Zucchini with garlic & basil sauce

Caramelizing the zucchini in this recipe creates a different flavor which is deeper and richer.  For a more summer version, you could lightly soften the zucchini and add a squirt of lemon to create something more fresh. The best type of pasta for zucchini tends to be any shaped pasta, such as, fusilli, shells, or orecchiette.

The recipe here is adapted from one of the best Italian cookbooks, Essentials of Classic Italian Cooking by Marcella Harzan.

Zucchini with garlic & basil sauce

Caramelizing the zucchini in this recipe creates a different flavor which is deeper and richer.  For a more summer version, you could lightly soften the zucchini and add a squirt of lemon to create something more fresh. The best type of pasta for zucchini tends to be any shaped pasta, such as, fusilli, shells, or orecchiette.

The recipe here is adapted from one of the best Italian cookbooks, Essentials of Classic Italian Cooking by Marcella Harzan.

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Ingredients

Recipe serves: 4-6
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 large zucchini, scrubbed clean, chopped onto small pieces
1/2 cup plain flour
8 garlic cloves, peeled and smashed
10 fresh basil leaves, torn or cut into small pieces
1/2 cup parmigiano-reggiano, plus more for table
salt and pepper, to taste
pasta
1 pound pasta, fusilli, shells, spaghetti shaped
handful of salt
garnish
few whole leaves of basil
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Zucchini with garlic & basil sauce
  • time
    25 minutes
  • serves
    4
  • skill level
    Medium

Ingredients

  • pasta

  • garnish

Directions

1
Done

Dust the zucchini with flour, you may not use the full 1/2 cup but assure pieces are lightly covered.

2
Done

In a large (at least 12-inch) sautè pan over medium-high heat, melt the butter and oil.

3
Done

Add the zucchini, garlic, and half the basil. Season with salt and a few grinds of pepper.

4
Done

Continue to cook until the zucchini is very soft, caramelized, and reduced to about 1 cup, another 20 to 25 minutes

5
Done

When the garlic becomes dark, remove from pan and discard.

6
Done

pasta

Bring a large pot of water to a boil, 4 quarts or 2 litres per pound. You want plenty of water - pasta needs to move around or it will become mushy. If you do not have a large pot, use two small ones.

7
Done

Add a generous amount of salt - or a general rule is one heaping tablespoon for each pound of pasta. The water should be "slightly less salty than the sea."

8
Done

Add the preferred pasta shape to the water. Set a timer for 7 minutes but test pasta after 5 minutes.

9
Done

Once the pasta is al dente (slightly chewy and less resistant to the bite), take a mugful of the water out and set aside. Drain pasta in a colander.

10
Done

Add the pasta to the zucchini and coat well, add about 1-2 tablespoons of the starchy pasta water to help bind the sauce to pasta, then sprinkle in the cheese, toss again. Add more water if necessary to assure everything is nicely coated.

11
Done

Place in large serving dish, or individual plates, garnish with fresh basil.