Simple Zucchini Pasta (By Mark Bittman) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Another easy recipe from Mark Bittman in the New York Times. Ingredients:
salt and pepper |
1/4 cup extra virgin olive oil |
5 -6 medium zucchini (rinsed, trimmed and cut into ribbons or coins) |
1 large onion, chopped |
2 -3 sprigs thyme |
2 tomatoes (in wedges or roughly chopped, with their juice) |
1/2 lb cut pasta (like ziti or penne) |
freshly grated parmesan cheese or freshly chopped parsley (to garnish) |
Directions:
1. Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
2. Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
3. Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.
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