Pasta Con Zucchini
This delightful recipe combines the freshness of grated zucchini and onion with the aromatic flavors of garlic and rosemary, all cooked in extra virgin olive oil. The result is a flavorful and satisfying dish that pairs perfectly with al dente parpadelle pasta. Drizzle with your favorite cheese for the perfect finishing touch. A simple yet delicious meal that will surely please your taste buds. Enjoy!
— Constant Cookbook
Ingredients
- 5 medium small zucchini, grated (large)
- 1 medium sweet onion, grated (large)
- 3 garlic cloves, finely chopped
- 3-4 tbsp of extra virgin olive oil, for the skillet
- Salt & pepper to taste
- 1-2 tbsp of Fresh rosemary
- 1 lb. parpadelle, cooked
Instructions
- Grate the onion and zucchini in a seperate bowl.
- In large skillet warm the olive oil and add the grated onion to the skillet. Cook at medium heat until they become translucent then just barely golden.
- Next add the zudchini and cook until barely golden also. For the first minute or two raise the heat a bit then turn it back to medium. Don't burn the zuchinni they may turn bitter. Cook for 8-12 minutes.
- Salt and pepper to taste. If the sauce is a little too dry add a little more olive oil.
- Add the finely chopped garlic in the center of the skillet give it a minute or so then add the fresh chopped rosemary herb and cook for a minute. Fold gently and turn off the heat.
- Meanwhile you should have your pasta boiling and ready for the sauce. Add the cooked al dente pasta to the sauce and mix gently. Add just a little pasta water if needed. Plate each dish and drizzle a little olive oil, freshly grated romano, parmesan or even gorganzola cheese on top. Che buono!
Yield
Serves 6
Comments
No comments found.