Friday, August 23, 2013

Cooking Up Summer Zucchini

Cooking Up Summer Zucchini
Mamma Marie Lucia’s
Paccheri Con Zucchine
Paccheri Pasta With Zucchini
Serves 4

4 Zucchini
½ cup Parmigiano Reggiano, grated
½ cup Pecorino cheese
4 tablespoons of extra virgin first-cold-pressed olive oil
3 oz heavy cream
1 small pat of unsalted butter
1 Onion
Fresh Basil
Salt & Pepper, to taste
14 oz Paccheri Pasta
1 small red chili pepper

Wash and wipe the zucchini. Slice the zucchini into rounds keeping them about ¼ inch thick. In a frying pan, warm up olive oil and add the thinly sliced onion and one small red chili pepper. After a couple of minutes, add a little water in the pan. Sauté until soft. Add a small pat of butter and once cooked you can turn off the heat.

Meanwhile, cook the Paccheri pasta in a generous pan of boiling water, salt to taste, until al dente.
As the pasta cooks, keep a cup of pasta water, you will use later. As the pasta is almost done, turn on the zucchini and add the 3 to 4 ounces of heavy cream. Drain the pasta and put into the pan with the zucchini. Add the grated Parmigiano and Pecorino and gently stir together. You can add little pasta water, about ¼ to ½ cup if the sauce is too thick and to loosen the mixture. Garnish with fresh basil and serve.