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Caramelized Zucchini Pasta By Ali Slagle YIELD:4 servings TIME:50 minutes
Bryan Gardner for The New York Times
INGREDIENTS
2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 pounds zucchini, coarsely grated (about 3 large zucchini) 8 garlic cloves, peeled and smashed ½ cup basil leaves, stems reserved, plus more for serving Kosher salt and black pepper 1 pound ridged or curly pasta (like medium shells or casarecce) ½ cup finely grated Parmesan or pecorino (about 1/2 ounce), plus more for serving 1 tablespoon lemon juice
PREPARATION
This recipe transforms two pounds of grated fresh zucchini into one cup of caramelized zucchini that’s rich, sweet and jammy enough to become a pasta sauce. Cooked over moderately high heat in a combination of olive oil and butter, the zucchini fries in its own juices and concentrates its flavor. Adding garlic and basil lends sweetness, but consider adding anchovy, preserved lemon or red-pepper flakes. As browned bits appear in the skillet, deglaze with a few tablespoons of water, chicken stock or vegetable stock to help prevent burning and to incorporate all of those tasty caramelized bits into the sauce. With time and patience, you’ll have a not-so-pretty but delicious mixture, like caramelized onions made with zucchini. Eat it tossed with pasta, as is done here, or add it to sandwiches, pizzas or antipasti spreads.