Pasta With No-Cook Zucchini Sauce
Fuente: www.epicurious.com
Añadida por MarbleScientist
5.0 • 1
calificación
Ingredientes
×
- basil, coarsely chopped 0.5 cup
- cream cheese 6 oz
- extra-virgin olive oil 0.5 cup
- fresh lemon juice 0.25 cup
- garlic cloves, finely grated 7
- ground pepper 1 tsp
- Kosher salt 4.25 tsp
- lemon zest, finely grated 2 Tbsp
- Parmesan, finely grated 4 oz
- red pepper flakes 2 tsp
- small tubular pasta 1 lb
- unsalted butter 4 Tbsp
- Zuchini 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
Parmesan
Basil
Cooked Pasta
cream cheese
6 oz
Drained Zucchini
small tubular pasta
1 lb
Finished Pasta
Kosher salt
2 tsp
Parmesan, finely grated
4 oz
Pasta Cooking Liquid
Pasta With Melted Cheese
Pasta With No Cook Zucchini Sauce
unsalted butter
4 Tbsp
Zucchini Sauce
Zuchini
2 lb
Trim and slice
Trim zucchini, cut in half lengthwise, then very thinly slice into 1/8-inch thick half-moons
garlic cloves, finely grated
7
basil, coarsely chopped
0.5 cup
extra-virgin olive oil
0.5 cup
lemon zest, finely grated
2 Tbsp
fresh lemon juice
0.25 cup
red pepper flakes
2 tsp
ground pepper
1 tsp
Kosher salt
2.25 tsp
Comentarios
Inicia sesión para dejar un comentario.
Cargando comentarios...