I wanted something different for dinner. I decided to try to create something I had seen once on a menu in southern Italy. I really wanted to try this beautiful curly pasta, and I had an over-abundance of zucchini!
Grate 4 zucchini.
Chop 1/2 a yellow onion.
In a saucepan, add 1/4 c. chicken broth to onion and 3/4 of the zucchini (reserving 1/4 of zucchini). When broth heats to boiling, add a sprinkle of saffron, and stir.
Take this mixture and process in a food processor or blender with 3 T cream, and 4 oz. marscapone or cream cheese. (You may make this ahead, and keep in a sealed jar in fridge for up to 3 days. If made ahead, only grate 3 zucchini, and grate the fourth while pasta is boiling.)
Cook and drain pasta. Heat sauce, and toss with pasta and reserved grated zucchini.
Sprinkle with grated parmesan.
Delicious!
Comments (2)
Good Morning Palma! First off, that shocking pink backdrop for the pasta is a beautiful color. I love your inventiveness. This recipe sounds excellent but then...that's you! Thanks for sharing and for the wake up pink color. Love it.
Posted by Barb Cabot | July 7, 2008 7:57 AM
Posted on July 7, 2008 07:57
This sounds wonderful. It would be perfect for a vegetarian meal. And you are lucky to have zucchini. Our plants are just sitting there and barely putting on fruit. Curses of the cold northwest.
Posted by Marta | July 21, 2008 6:26 PM
Posted on July 21, 2008 18:26