This recipe is perfectly written so that the pasta finishes up around the same time the sauce finishes cooking. It’s a bit decadent for me to have as a weekly meal – lots of butter, oil and heavy cream – but it’s a easy to whip up quickly when you’re looking for a unique comfort food.
Penne with Creamy Golden Zucchini
from”A Year in the Vegetarian Kitchen”
Serves 4 as a main dish
6 small golden zucchini or summer squash (about 1 1/2 pounds) [Note: I used 2 large yellow squash]
1 pound penne [Note: I used a wheat penne]
1 T unsalted butter
1 T extra-virgin olive oil
2 medium garlic cloves, minced
1 t minced fresh oregano leaves
1/3 cup heavy cream
Freshly grated Parmesan cheese
Bring 4 quarts water to a boil in a large pot for cooking the pasta.
Halve each zucchini lengthwise, then cut each half crosswise into 1-inch chunks. Slice each chunk into 1-inch-long pieces about 1/4 inch thick.
Add 1 tablespoon salt and the pasta to the boiling water and cook until al dente.
Meanwhile, heat the butter and oil in a large skillet over medium-high heat. When the foaming subsides, add the zucchini and 1/2 teaspoon salt and cook, stirring often, until lightly browned, about 10 minutes.
Add the cream and 1/3 cup cooking water from the pasta pot, using a measuring cup to scoop out hte water. Cook just until heated through, about 30 seconds. Remove the sauce from the heat.
Reserve 1/2 cup of the cooking water and drain the pasta. Toss the pasta and succhini sauce, adding more cooking water as necessary to moisten the pasta. Serve immediately, passing the grated cheese at the table. [Note: Or, in my case, down the living room couch…]