Pasta With No-Cook Zucchini Sauce
Source: www.epicurious.com
Added by MarbleScientist
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Ingredients
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- Basil
- basil, coarsely chopped 0.5 cup
- butter 4 tbsp
- chili flakes 2 tsp
- cream cheese 6 oz
- extra-virgin olive oil 0.5 cup
- garlic, chopped 7
- grated Parmesan 4 oz
- ground pepper 1 tsp
- lemon juice 0.25 cup
- lemon zest 2 tbsp
- Parmesan
- pasta, small tubular 1 lb
- salt, kosher 4.25 tsp
- zucchini 2 lb
Massage with salt
massage into zucchini, transfer to colander set over bowl and let sit
⏱️ 30 min
Squeeze and drain
Firmly squeeze zucchini with hands to remove excess liquid
Combine with sauce ingredients
Toss to combine and let sit at room temperature at least 15 minutes and up to 1 hour
⏱️ 15 min
cook
al dente and drain, reserving 1 cup pasta cooking liquid
Melt cheese and butter into hot pasta
combine
Continue tossing, adding pasta water a tablespoon at a time, until cheese is melted and sauce is smooth and creamy. Taste and season with more salt if needed.
garnish
Divide pasta among shallow bowls and top with basil leaves and more Parmesan
butter
4 tbsp
Parmesan
Basil
Cooked Pasta
cream cheese
6 oz
Drained Zucchini
pasta, small tubular
1 lb
Finished Pasta
grated Parmesan
4 oz
Pasta Cooking Liquid
Pasta With Melted Cheese
Pasta With No Cook Zucchini Sauce
Zucchini Sauce
salt, kosher
2 tsp
zucchini
2 lb
Trim and slice
Trim zucchini, cut in half lengthwise, then very thinly slice into 1/8-inch thick half-moons
garlic, chopped
7
basil, coarsely chopped
0.5 cup
extra-virgin olive oil
0.5 cup
lemon zest
2 tbsp
lemon juice
0.25 cup
chili flakes
2 tsp
ground pepper
1 tsp
salt, kosher
2.25 tsp
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