Do you have Zucchini-haters in your family too? My husband obviously was never served Zucchini the right way. But since we've been married, it has been my quest to fit zucchini in wherever I can. And this is one of our favorite family meals. Yes, even my 3 and 4 year olds eat this.The secret ... DON'T OVER COOK IT. It takes little time to cook and you want it a little bit crisp. So make it the last thing you cook.
This recipe is adapted from Smitten Kitchen.
Zucchini Strand Spaghetti (or Penne in this case)
Salt and freshly ground black pepper
3/4 pound whole-wheat dried spaghettini
3/4 pound zucchini
1/4 cup olive oil
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
3 tablespoons coarsely chopped fresh basil leaves
1/2 cup grated Parmesan, plus a small piece
1 bell pepper
2 shallots
1 bunch of green onions
Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes.
While the water comes to a boil and the pasta cooks, cut the zucchini with the fine French-fry cutter on a mandoline or a good old cheese grater. I have made this before and just cut thin strips. The thinner cut your zucchini, the less it needs to be cooked. I usually saute my onions and garlic for a bit and then add the zucchini just to warm it up.
Heat 1/4 cup of the olive oil in a small skillet over medium-high heat until hot. Add the garlic and saute briefly until light brown. Turn on the exhaust fan and add the red pepper flakes. Quickly mix in the basil and remove from the heat. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water.
Pour the pasta into a warm serving bowl; add the zucchini, basil oil (optional, recipe below), the garlic mixture, and 1/2 cup of the cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed. Grate about 2 tablespoons Parmesan over the top and serve at once.
If I'm too lazy to make the basil oil, I just mix it all in with the onions and garlic together. But and herb oil ALWAYS tastes better.
Basil Oil (or any other herb-flavored olive oil)
Makes 1 1/3 cups
For soft herbs, such as basil, parsley, cilantro or tarragon: Use 4 cups packed leaves to 2 cups pure olive oil.
For woody herbs, such as rosemary, sage, thyme, oregano or lemon verbena: Use 1 cup packed leaves to 2 cups pure olive oil.
In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster.
[Chirello has steps here to strain again through a coffee filter and let it settle for a few hours but I skipped all this and still had a gorgeous, delicious, unbelievably potent basil oil.]
Note: Fresh herb oils are better to toss into pasta at the end rather than cook with, so the oil keeps its fresh, uncooked taste.
Thanks Smitten Kitchen for another great recipe.
