I love Italian food. I know, right? Who doesn’t? I work with a man from Italy and I have learned quite a bit about Italian dishes. He has made this for me a few times at work and has shared his secrets for success with this dish.
Its very simple, with very few ingredients, but the taste to me is pure summer. It is also quick and cheap to make (especially if you have an over-producing zucchini plant in the garden) so its a dish I make often for myself. D wont eat much pasta himself but that just leaves more for me. :)
What you need:
1-2 small zucchinis cut lengthwise and then sliced into thin half-moons.
1 handful of Italian flat-leaf parsley, finely chopped
1-2 Tablespoons of good olive oil (by good I mean one you like!)
2 portions of your favourite pasta (I’ve used bucatini, rigatoni and spaghetti for this dish)
Fresh ground black pepper
Cheese – Parmesan if you are a stickler for authenticity or feta if you are feeling rebellious - I often am.
Use a big handful of parsley!
As this comes to a boil, wash and cut your zucchinis and parsley. Heat your olive oil on high and add the zucchini – I like to cook this on high for a good 8-10 minutes to create a nice browning on the vegetable. Once the zucchini starts to look transparent and delicious, add the chopped parsley, stir it up and shut off the heat.
Yummy golden bits
By now your water should be boiling with the pasta cooking. Cook according to the package directions and to your taste. I prefer my pasta al dente, so I watch it closely to make sure it doesn’t overcook. Drain your pasta and reserve some of the cooking water. Over low heat, add the pasta to the vegetables and mix together. Add a tablespoon of cooking water to thicken the “sauce” and add your black pepper. Now is when you may add your cheese if you wish. Serve and enjoy!
*Sometimes I have added too much salt to the water, but you can always rinse the pasta to get some salt off if this happens to you. Try the pasta before you combine everything if you are worried about saltiness.