Zucchini does double duty here as both sauce and veggie. After it’s grated, the zucchini releases lots of lovely green juice, which is used to cook the pasta, coating it in a glossy glaze. The crisp grated pieces are then tossed with hot pasta to complete the light, rich dish.
Especially delicious when made with Monograno Felicetti farro spaghetti, which imparts a naturally nutty flavor.
From: Pasta Modern: New & Inspired Recipes from Italy, (Stewart, Tabori & Chang,
2013) by Francine Segan
5 large zucchini
2 garlic cloves, minced
Olive oil, optional
Parmesan or other aged cheese, grated, optional
Grate the zucchini with a cheese grater into a calendar lined with cheesecloth
that’s resting in a large bowl. Toss with salt and the garlic and let rest for 1 hour. Squeeze
out all the liquid, you should get about 1 cup’s worth of juice.
Parboil the pasta in lightly salted water, drain. Bring 1/2 cup of the zucchini juice
to a boil in the same pot you just cooked the pasta. Toss in the pasta and cook until al
dente, adding a little zucchini juice at a time so it quickly absorbs into the cooking pasta
and creates a nice glaze.
Now you have a choice, you can either toss the pasta with the raw grated zucchini
or, if you prefer, fry the zucchini in a skillet on high heat with 2 tablespoons of olive oil
until crispy and toss that into the pasta. Serve the pasta topped with grated cheese, if you