Rigatoni With Zucchini Sauce

Use young, tender, garden-fresh, summer zucchini.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Melt the butter in a large saute pan; add in the chopped zucchini, onions, and salt; saute over medium ehat for 10-15 minutes, until the veggies are very soft without browning; set aside to cool for 20 minutes.
  • In batches, puree the zucchini-onion mixture with the parsley; return the sauce to a clean saute pan; place over low heat.
  • Bring a big pot of water to a boil; add salt and then add the rigatoni; cook to al dente.
  • Drain, reserving ½ cup of pasta water.
  • Toss the pasta in the sauce, adding some of the pasta water if the sauce is too thick.
  • Serve right away sprinkled with shredded zucchini and Parmigiano-Reggiano and a drizzle of olive oil.
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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
Contributor
@ratherbeswimmin
Contributor
"Use young, tender, garden-fresh, summer zucchini."
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  1. ratherbeswimmin
    Use young, tender, garden-fresh, summer zucchini.
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