I didn't even bother to make pasta. Not what I was expecting. What a nice recipe to use all the zucchini that is in season. Meanwhile, heat the olive oil in a large skillet over medium heat. This was very tasty and easy to whip up in about 15 minutes. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Pile up 2 or 3 layers of paper towels on a work surface. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes. I “saved it” with red pepper flakes, lemon juice, a drizzle of olive oil and more salt. The flavors are light but nice and well blended to each other. Nothing on this site may be reprinted or reused. And the ricotta didn't add much. Heat a large skillet over moderate heat. Pasta night is one of my favorite nights! I didn't time this appropriately and it was still delicious. Zucchinis – called courgettes in some parts of the world. I make sure to caramelize the zucchini first before I add the other ingredients and I don't eat garlic...the caramelization adds a layer of sweetness to the dish. Serve immediately. I hope you have a cool and relaxing Thursday. 1/4 cup extra-virgin olive oil, 4 turns of the pan, Sign up for the Recipe of the Day Newsletter Privacy Policy, Spaghetti with Oil and Garlic (Aglio e Olio). Heeding the comments of others, I was heavy handed with the garlic and lemon zest. Excellent as is. The zucchini was limp and couldn't really be tasted, other herbs didn't have the muscle to make the difference. Or cereal nights. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Add the onion and saute 3-4 minutes until softened. I love that. You're so right, Erika, about the comfort of carbs. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Used only a half pound of pasta so used the lower end of the range for the other ingredients (e.g., used zest of one lemon). I thought this was a great recipe. Cook the pasta as directed on the package. Add … I used a mandolin for the zucchini and can't imagine the texture if you just grated them - I think it would be weird. Excerpted from Sylvia's Table: Fresh, Seasonal Recipes From Our Farm to Your Family by Liz Neumark with Carole Lalli. Grandma Rose's split pea soup with flanken (beef short ribs), Pacific rockfish "brandade" with truffles, Postcard from Massachusetts: West Springfield, Roasted figs with goat cheese and truffle honey. Lovely and delicate for a summer pasta, but for those who found the original recipe too bland, it was greatly enhanced by the addition of baby green peas, julienned strips of black forest ham and some freshly grated parmesan cheese. When the pasta is done, drain it and add it to the skillet. Powered by the Parse.ly Publisher Platform (P3). Excerpted by permission of Knopf, a division of Random House LLC. Fabulous! Overall, I think its a great base recipe that can be altered easily. These days there are pasta nights often. I was delicious. BTW, no need to save the pasta water. Bring a pot of water to a boil. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. I am having one of those long, tiring days at work and I think this pasta might be just what I need..I also have everything I need in my pantry...SCORE! I would definitely make this again. Photo by Emma Fishman, Food Styling by Kat Boytsova. The dish has a nice mix of sharp and soft flavors with the ricotta and lemon. Toss spaghetti with zucchini and garlic oil. Oh I *completely* know what you mean. I'm so surprised this got positive reviews. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. 600g/1.2lb or so – bit more or less works fine; Pasta – this can actually be made with any pasta at all, short or long. found it rather tasteless - with leftovers, I added chili flakes, and reheated in olive oil and additional Kosher salt - it was marginally better - I think my tastebuds require more ZIP than this recipe offers. Add the zucchini to the skillet and cook for a few minutes until softened but not mushy. I did add a little more lemon zest, some lemon juice, and an extra clove of garlic. Both ways re excellent. I've been a carb-a-holic all my life but now find that I need to limit them quite a bit. This recipe was edible but very very very bland. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Light, perfect for a hot summer day. Season with salt and pepper. Season with salt and pepper, then sprinkle the grated cheese on top. The veggie-to-noodle ratio is definitely one I keep in mind, too. Tasted like assembled ingredients rather than a dish. I used gruyere and parmesan instead of ricotta, and I added red pepper flakes for some more flavor. Not a fan, agree w/ the other folks on blandness. It was ok. Heat a large skillet over moderate heat. I grate an additional bit of lemon zest over the finished dish. Powered by, tomato sauce (not chunky; canned or jarred works fine), grated parmesan, Romano or Grana Padano cheese. Add a couple of handfuls of grated cheese to the pan. I thought the extra lemon was nice though. Sometimes I'm not in the mood for chunks, but the shreds would work in so nicely. Mhmm. When garlic speaks by sizzling in oil, add shredded zucchini. I was anxious to try this recipe, as it sounded simple and delicious, but I was disappointed- even with the lemon, garlic and mint the flavor was fairly bland. Great combination! My husband and friends enjoyed it, and said they would eat it again. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. When garlic speaks by sizzling in oil, add shredded zucchini. I will probably add chicken and sun dried tomatoes next time. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. All rights reserved. We had dinner with my grandparents most Friday nights, not because it was Shabbat - we weren'... All text and photos copyright Erika Penzer Kerekes. 5. This dish has become one of my summer favs. Kind of a nice light taste, but the ricotta made it so heavy and gummy. I am enjoying this with a cup of coffee in hand and an egg sandwich by my side.