Recipe. You Won't Want to Miss This!

Pasta With Zucchini

For all you gardeners and farm stand shoppers, there is zucchini in abundance EVERYWHERE! When I was researching some ways to take advantage of this gorgeous crop, I came upon a recipe by Katie Lee Biegel based on a dish that she loved when visiting Positano, Italy. Here is my “cousin” two times removed! You can take many liberties based on the ingredients you have handy and come out with a light and delicious summer supper, perfect for the hot nights we’ve been having of late! Buon appetito!!

2-3 cloves of garlic chopped

1 medium zucchini cut into 1/4 inch rounds (half rounds at the middle)

1/2 pint fresh mushrooms, I used small shitake caps, but baby bellas sliced will work well

1/3 - 1/2 cup freshly grated parmesan cheese (the best you have and the more the better)

1/4 cup fresh chopped parsley (basil would be good too!)

Course sea salt (to taste)

Fresh grated pepper (to taste)

1/3 cup Extra Virgin Olive Oil (EVOO)

1/3 cup white wine (dry, leftover champagne would also be good!)

1/3 cup pasta water

2/3 lb spaghetti

1 tbsp butter

Put up water for pasta; put pasta into the water once you have sauteed the zucchini and mushrooms. See below.

In a frying pan (I use non-stick) deep enough to contain the pasta when it is added, heat 3 tbsp of EVOO, low medium.

Once the oil is heated add garlic and cook until fragrant. Add zucchini to the pan placing flat so it will get a golden brown color. Cook for about 5-7 minutes, and toss; move to one side of the pan and add the mushrooms giving them surface heat, for the caps, cap side down. Cook for another 5-7 minutes. (Put the pasta into the water now!) Add the salt and pepper to taste.

Add wine and allow alcohol to cook off, approximately 3 minutes. Add half of the 1/3 cup pasta water and bring liquid to a simmer. Reduce heat and simmer covered with lid tipped to allow the liquid to reduce while the pasta is cooking. When pasta is al dente, drain and add to zucchini/mushroom pan. (I take the pasta out of the water with tongs, finding that the pasta water that is attached to the spaghetti seems to be the perfect amount of additional pasta water needed for the sauce.) Increase heat and allow the pasta to simmer in the sauce for approximately 2-3 minutes.

Drizzle 3-4 tbsp olive oil over pasta, add butter in two pats. Mix to incorporate all ingredients. I use the tongs to do this. If it appears dry, add a little more pasta water. Sprinkle parsley and half the parmesan cheese over all. Toss gently and divide pasta, zucchini, mushrooms into plates. There should be a little liquid left in the pan. Spoon it over the top of the pasta in each plate. Generously sprinkle each plate with the rest of the parmesan cheese. Finally, a 1/2 turn of fresh grated pepper over the top of each or to taste.

Serves 3.