Zucchini Pasta

photo (27)_1

 

This is undoubtedly a classic dish in many parts of the world but it is hard to find on menus here in Singapore. I was encouraged and inspired to create this recipe by the beautiful blogger Gabriela Blandy who is able to paint pictures with words in her popular blog thesenseofajourney . I sincerely hope that she will come round with her unforeseen transition in life and start writing again.

Gabriela suggested a recipe using fresh mint when she was visiting my post Pecorino Romano . As I could not get hold of mint while making, I adjusted the recipe into this.

Serves Three (my mom was here to taste it :))

2 big zucchinis

3 small bowls of penne

Chopped tomatoes

1 small chopped chili

Chopped Garlic

Dry Italian herbs

Half cup of cooking cream

Grated pecorino cheese

White wine

Balsamic vinegar

Extra virgin olive oil

Sea salt

Freshly crushed black pepper

A wedge of lemon

Cut 6 thick slices of zucchini with skin on. Marinate with lots of olive oil, balsamic vinegar, black pepper and salt. Bake at 200 degrees C for 50 minutes. I started with a cold oven and it still came out well.

Chop the rest of zucchini into small pieces with skin on and blend with cream into a puree. Set aside for later use. Meanwhile, boil a pot of water. Add salt and start to cook penne till al dente. In a frying pan, heat up olive oil and fry garlic and chili till garlic starts to brown. Pour in white wine and continue cooking till the liquid is reduced by half. Pour in zucchini and cream puree. Add salt, pepper and a handful of Italian herbs to taste.  Cook for 20 minutes stirring occasionally. Add in grated pecorino cheese and penne. Squeeze some lemon juice over and serve immediately with baked zucchini and chopped tomatoes. Complete the meal with crusty bread and a glass of white.

Thanks for stopping by and please tell me how you like this.

Advertisements

42 thoughts on “Zucchini Pasta

  1. I love this Danny! glad you prepared this beautiful dish, can’t wait to start preparing delicious dishes with zucchini again! 🙂 You and Kenley (Green door hospitality) have me craving zucchini dishes now with your beautiful recipes and dishes 🙂 btw, love the idea of using white wine!

    1. Hi Ingrid, i’m so happy that you love it! I did a zucchini pasta quite some time ago with a different way of cooking but didn’t like it. That’s how I came up with this recipe. Kenley has beautiful recipes on using zucchini. Love them all! These days, i can’t live without using white wine in my cooking. It’s rather expensive over here but till i can’t afford it someday, it will always be in my fridge. 🙂

    1. Thank you very much Bridget. Cooking them in two ways to form up a dish is all worth the effort. I am sure you will like it. Let me know how it worked for you…danny.

  2. Oh…this Zucchini Pasta sounds refreshing and satisfying at the same time. Hm…can’t find fresh mint there? I wish I can share mine. I planted a little pot (thought it was going to stay little) of mint a couple of years ago and it’s growing like crazy! I have to constantly trim it down otherwise it’ll take over my house! haha…okay, a little exaggerating but you get my point. See if you can find the seed or a small plant to start with. I always add a bit fresh mint into my drinks or dessert. Make it quite refreshing. Those leaves that I trimmed but can’t used them right the way, I dry them to make mint tea. 😉

    1. Thanks Amy. Fresh mint is not always available here in grocery stalls or supermarkets. Looks like I will need to plant a small pot along my corridor of rosemary and sweet basil. Just like you mentioned, there are so many ways to use it. And I wouldn’t mind at all if it tries to take over my house one day 🙂

  3. MMMMMMM,…It is nearly midnight over here,…But I could digg in right now! What a lusciously dish! I love courgettes a lot but never made this combined tasty looking dish! MMMMMM!

    1. Thank you Sophie! It is worth the effort. You get two different taste, flavor and texture which compliments each other beautifully from one ingredient. I am sure you will like it. Wanna try and let me know how it goes?

  4. And here I thought I was the only one crazy enough to make a zucchini-based pasta sauce! Great minds think alike, huh? I just love those green summer squashes, and can’t wait for the glut of them in coming months.

    1. To be honest, I’ve just learn to appreciate Zucchini not too long ago. It is such a great vegetable. I love it fried as well. Carls Junior has it over here 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s