Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Young zucchini - diced

  2. 2 tablespoons 30ml Salt - for cooking zucchini

  3. 2 tablespoons 30ml Sweet - (unsalted) butter

  4. 1 cup 237ml Heavy cream

  5. 1/2 cup 73g / 2.6oz Freshly grated parmigiano cheese (plus more for the table)

  6. 1/8 teaspoon 0.6ml Freshly grated nutmeg Salt and freshly milled black pepper - to taste

  7. 1 lb 454g / 16oz Fusilli - ("twists"), penne ("quills"), OR gemelli - ("twins")

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Add zucchini and 2 tablespoons salt to 4 to 5 quarts rapidly boiling water and cook until zucchini are tender. Lift them out with a slotted spoon (reserving the cooking water) and transfer to bowl, then press on zucchini with a wooden spoon to expel excess water. Finely chop cooked zucchini by hand or in a food processor, or mash with a fork. If using a food processor, be careful--zucchini should retain some of its texture, not become pureed. Add butter, cream, the 1/2 cup parmigiano, nutmeg and salt and pepper to taste. Set sauce aside. Return zucchini cooking water to a boil and add pasta; stir and continue to stir frequently to prevent pasta from sticking together. Taste pasta after 9 to 10 minutes; it should be cooked thoroughly but still be firm to the bite (al dente). If necessary, continue cooking. If in doubt, drain immediately--pasta will continue to cook while it is hot. Take care not to over drain; pasta should be piping hot and still dripping a little when it is transfered to a serving bowl. Transfer pasta to bowl, pour sauce over top, and toss. Serve immediately. Pass parmigiano at the table. Serves 4 to 6.


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