Friday, July 15, 2011

Zucchini Pasta

As I've mentioned, the zucchini are growing in abundance here in Pennsylvania. It's a good thing I like it. I get to try all kinds of new things. This one is not a hugely novel idea but it was very good. I used the fresh zucchini and fresh onions from the farm, and I tried out a gluten-free pasta that was surprisingly not at all weird. Yay for trying new things! I don't know if I'd make this again because it's so similar to a lot of things we make, but it was very good.


Zucchini Pasta
New York Times, 10/17/07

Salt and pepper
1/4 cup extra virgin olive oil
5 or 6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
1 large onion, chopped
2 or 3 sprigs thyme
2 tomatoes, in wedges or roughly chopped, with their juice
1/2 pound cut pasta, like ziti or penne
Freshly grated Parmesan or freshly chopped parsley for garnish.

1. Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.

2. Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.

3. Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.

Servings: 4

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