Zucchini are a type of summer squash like yellow squash. Zucchini are technically fruits but are usually prepared in savory dishes like a vegetable. Select firm, medium sized, slender zucchini that are bright in color and free of wrinkled skin. If you have an endless supply of zucchini right now, this is your recipe. A simple, garlic-boosted pasta, it uses two pounds of zucchini, and is endlessly adaptable!
| NOTES | ||||
|---|---|---|---|---|
| Serves | Prep-Time | Cook-Time | Total Time | |
| for 4 | 10 Mins | 15 Mins | 25 Mins | |
1. Bring a large pot of water to a boil. Salt the water well, and boil pasta per package instructions. Drain, reserving some pasta water, and set aside.
2. In the meantime, slice the zucchini in half lengthwise and use a spoon to remove most of the seeds. Cut into 1/4-inch pieces.
3. Heat the oil in a large skillet over medium heat.
Add the garlic and cook until fragrant, a minute or so. Stir in the chopped zucchini and 1 1/3 cups
water, cover, and simmer until the zucchini absorbs most of the water and softens, roughly 8-10 minutes.Remove from heat, and carefully, with a fork or (even better) a potato masher, smash the zucchini until creamy.
4. Transfer the zucchini to a large serving bowl. Add most of the cheese and most of the basil, and lots of pepper. Stir in the pasta, and a splash of the pasta water if you want to thin it out at all. Taste, and add salt if needed.
5. Finish by topping with lots of toasted almonds, and the remaining cheese and basil.
