Pasta con Zucchini
- Preparation and cooking time
- Total time
- More effort
- Serves 6
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
Method
- STEP 1Grate the onion and zucchini in a seperate bowl.
- STEP 2In 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.
- STEP 3Next 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.
- STEP 4Salt and pepper to taste. If the sauce is a little too dry add a little more olive oil.
- STEP 5Add 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.
- STEP 6Meanwhile 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!