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Silky Zucchini Ziti with Basil and Parmigiano-Reggiano
Ziti is finished in a silky sauce made from slowly softened zucchini, garlic, lemon, a touch of cream, chili, and Parmigiano-Reggiano. Fresh basil and olive oil complete this simple, deeply flavorful pasta dish.
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Ingredients
- zucchini (Thinly sliced about 1/4 inch thick)
- olive oil (For cooking and finishing drizzle; use a little for the pan and more to finish)
- 1 garlic (Smashed clove)
- salt (A pinch for the zucchini, plus enough for the pasta water)
- red chili (A touch, added to taste)
- lemon juice (A little)
- heavy cream (The tiniest bit)
- Parmigiano-Reggiano (Added off the heat)
- ziti (Long ziti; amount not stated)
- water (Starchy pasta water, reserved from boiling the pasta)
- basil (Some chiffonade for the sauce and more chopped basil for serving)
Steps
- 1
Thinly slice the zucchini into pieces about 1/4 inch thick.
- 2
Heat a little olive oil in a pan over medium heat. Add the smashed garlic clove and cook it until golden on both sides.
- 3
Remove the golden garlic from the pan.
- 4
Add the zucchini slices to the pan and season with a pinch of salt.
- 5
Cover the pan and cook the zucchini over medium-low heat for about 10–15 minutes. The goal is for the zucchini to become mushy and soft rather than fried or deeply colored; a little color is fine.
- 6
As the zucchini softens, gently smush it with a spatula.
- 7
Add a touch of red chili and continue cooking until the zucchini is completely tender and smashed up.
- 8
Add a little lemon juice, followed by the tiniest bit of heavy cream.
- 9
Remove the pan from the heat and stir in the Parmigiano-Reggiano.
- 10
Meanwhile, bring a pot of salted water to a boil and cook the ziti according to the pasta's cooking instructions. Add some chiffonade basil to the zucchini sauce.
- 11
When the pasta is nearly cooked, reserve a little of its starchy cooking water.
- 12
Add some of the reserved starchy water to the zucchini sauce and stir to emulsify it into a silky sauce.
- 13
When the pasta is cooked, transfer it to the sauce and finish cooking it there. Add a little more starchy water if needed to loosen the sauce.
- 14
Plate the pasta. Finish with more chopped basil and a drizzle of olive oil.
Notes
The source does not provide exact ingredient quantities for the zucchini, oil, pasta, seasonings, lemon juice, cream, cheese, or basil. It says the recipe feeds two people, or one very hungry person.
Nutrition per serving
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