Serves 2
Directions
- 1Thinly slice zucchini to about 1/4 inch thick.
- 2Add olive oil to a pan.
- 3Throw in a smashed garlic clove.
- 4Cook garlic until golden on both sides, and remove.
- 5Add zucchini slices, a pinch of salt and cover.
- 6Cook on medium low for about 10-15 minutes.
- 7After 10 minutes, mush zucchini with a spoon until soft.
- 8Add a touch of red chili.
- 9Keep cooking until tender and smashed.
- 10Add a little bit of lemon juice, heavy cream, and parmesan reggiano off the heat.
- 11Cook pasta in salted water.
- 12Add some chiffonade basil.
- 13Add a little bit of starchy water, which will emulsify and make into a silky sauce.
- 14Add the pasta to the sauce.
- 15Add a little more liquid if needed.
- 16Plate, finish with top basil and a drizzle of olive oil.
Ingredients
- zucchini
- olive oil
- garlic clove
- pinch salt
- touch red chili
- lemon juice
- bit heavy cream
- parmesan reggiano
- long ziti
- basil
Equipment
knifepanwooden spoonlidpot
Tips
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