This time of the year zucchini or other types of squash are abundant and so I decided to create a recipe for pasta with zucchini. To give the dish a nice flavor and a nice texture, I separated the seeds from the firmer flesh. I diced the firm part and sautéed the diced zucchini briefly over high heat. I chopped the soft part very fine and cooked it to a ‘sauce’ together with an onion and white wine. The resulting dish was very nice with a lovely flavor and texture just like I intended. Here’s what I did…
2 zucchini, 1 green and 1 yellow if available
1 small onion, minced
80 ml (1/3 cup) dry white wine
150 grams (.33 lb) dried tagliatelle (or 225 grams (.5 lb) fresh tagliatelle)
1 Tbsp minced fresh flat leaf parsley
freshly grated parmigiano reggiano
salt and freshly ground white pepper
3 Tbsp extra virgin olive oil
Bring a pot of water to a boil. Add salt and tagliatelle and cook al dente according to package instructions.
Put the pan with the remaining oil back on medium heat and add the onion. Add some more olive oil if needed. Sauté for a minute or so until the onion becomes translucent. The onion will turn a bit green from the zucchini-infused oil.