Tag

zucchini

Tonight I wanted to make a vegetarian carbonara dish. The thing is that if you take pancetta (or baken) out of the equation it becomes really tricky to give it that distinct flavor and extra dimension that this simple dish needs. It becomes even trickier when you don’t like that much cream in your sauces – which I don’t.

So… I tried to experiment a bit and borrowed a bit from a Caesar salad type of dressing. I used a mix of zucchini and squash to give it a bit of texture, color and substance. I used anchovies and fresh herbs (one mint leaf, parsley, and thyme) in additional to the eggs for the sauce. I used just a dash of whole milk, but of the cream sauces out there go ahead and add more.

All in whole it was much better than I actually expected. You should not be concerned about the anchovies because you can’t really tell, but they do add the extra something I was looking for.

 

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I have not had pasta wich zucchini for a long time. It’s really fresh and light. Ideal as a summer dish. Added bonus: it’s super easy and quick.

Pasta con zucchine
Ingredients (for 2 people):

  • One big zucchini (or two smaller ones). Chopped.
  • 3 fresh tomatoes (chopped)
  • onion (chopped)
  • olive oil (4 tablespoons)
  • salt, pepper (at wish)
  • a bit of chilli pepper (depending on your spicy tollerance level)
  • 2 cups of penne (De Cecco is reccomended, Barilla will do it)

Here’re the easy steps:

  1. In a sauce pan start with the oil and the onion, medium heat.
  2. When the onion starts to become translucent add the zucchini (pix)
  3. When the zucchini start cooking (also becoming lightly translucent) add the fresh tomatoes. The key is to not overcook the zucchini, otherwise you’ll end up with a zucchini puree! If in doubt lean toward keeping the zucchini. Check out this pix for reference.
  4. The tomatoes don’t need to cook too much. It may take 3-4mins. You don’t want to overcook them.
  5. Spice it up…time to add some salt, fresh pepper and if you like a spicy kick you can add either chilli flakes or even better use the fresh chillis.
  6. You are done with the sauce!
  7. In the meantime you should have started cooking the penne on a different pot with lots of water. Drain the pasta and pour it in the sauce pan, bring the sauce and pasta together, over medium heat, for about a minute (don’t forget to stir it a few times).
  8. Serve in a plate, sprinkle some fresh pepper and enjoy! (pix)

Let me know how it goes!