Fettuccine With Creamy Zucchini Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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In 'Summer Gatherings' by Rick Rodgers Ingredients:
1/4 cup extra virgin olive oil, divided |
2 large zucchini, scrubbed, cut lengthwise, and then cut into 1/4-inch thick half-moons (can use half zucchini, half yellow squash) |
2 garlic cloves, finely chopped |
salt |
fresh ground black pepper |
1 lb fettuccine |
1 cup ricotta cheese |
1/2 cup chopped fresh basil |
freshly grated parmesan cheese, for serving |
Directions:
1. Heat 2 tablespoons of the oil in a large skillet over med-high heat.
2. Add half of the zucchini and cook, stirring occasionally, until golden brown, about 6 minutes.
3. Transfer to a bowl.
4. Repeat with the remaining 2 tablespoons oil and zucchini.
5. During the last minute of cooking the second batch of zucchini, stir in the garlic.
6. Add to the bowl of zucchini.
7. Season with salt and pepper to taste.
8. Cover with foil and keep warm.
9. Meanwhile, bring a large pot of lightly salted water to a boil over high heat.
10. Add the fettuccine and cook according to package instructions just until tender.
11. Scoop out and reserve 1/2 cup of the cooking water.
12. Drain the pasta and return to the warm pot.
13. Add the zucchini and any juices and the ricotta to the pot.
14. Mix, adding enough of the pasta water to make a creamy sauce.
15. Stir in the basil and season with salt and pepper.
16. Transfer to individual bowls and serve immediately, with a bowl of parmesan passed at the table.
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