Serves 2
Directions
- 1Slice the zucchini thinly, about a quarter inch thick.
- 2Add olive oil to a pan.
- 3Add a smashed garlic clove.
- 4Cook until the garlic becomes golden on both sides, then remove.
- 5Add the zucchini slices to the pan.
- 6Add a pinch of salt.
- 7Cover and cook on medium-low for about 10-15 minutes.
- 8After 10 minutes, stir the zucchini and cook until it becomes mushy.
- 9Add a touch of red chili.
- 10Continue cooking them until they're completely kind of tender and smashed up.
- 11Add a little bit of lemon juice.
- 12Add the tiniest bit of heavy cream.
- 13Off the heat, add some Parmigiano Reggiano.
- 14Cook pasta in boiling salted water.
- 15Add some chiffonade basil.
- 16Add a little bit of the starchy water.
- 17Add cooked pasta to the sauce and finish it.
- 18Add a little more liquid if needed.
- 19Plate the pasta.
- 20Finish with a little more chopped basil and a drizzle of olive oil.
Ingredients
- zucchini
- olive oil
- smashed garlic clove
- pinch salt
- touch red chili
- bit lemon juice
- tiniest bit heavy cream
- Parmigiano Reggiano
- long ziti pasta
- basil
Equipment
knifecutting boardpanwooden spoonpotladlestrainer
Tips
- Slice the zucchini thinly
- Cook the zucchini until mushy but avoid getting color like frying them
- Add pasta water to emulsify and create a silky sauce
- Finish with fresh basil and a drizzle of olive oil
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