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Recipe Details
Caramelized Zucchini Pasta
Ingredients
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1 1/2 cups Caesar-style seasoned croutons, crushed into fine crumbs
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1/3 cup (about 1 1/2 ounces) grated parmesan, divided
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1 teaspoon grated lemon zest
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4 tablespoons olive oil, divided
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Fine salt, as needed
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Freshly ground black pepper, to taste
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1 pound spaghetti or long pasta of choice
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3 large zucchini (about 2 pounds), cut into 1/4-inch-thick rounds
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2 medium shallots (about 4 ounces), peeled and thinly sliced lengthwise
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3 cloves garlic, minced
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1/4 teaspoon crushed red pepper, more to taste
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2 ounces cream cheese
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1 tablespoon fresh lemon juice
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1 cup packed fresh basil leaves
Description
In a medium bowl, combine 1 1/2 cups Caesar-style seasoned croutons, crushed, half of the parmesan, 1 teaspoon grated lemon zest, and 1 tablespoon olive oil. Season to taste with salt and freshly ground black pepper. Set aside.
Bring a large pot of well-salted water to a boil over high heat. Cook 1 pound spaghetti or other long pasta according to package instructions for al dente. Reserve 1 1/2 cups cooking water, then drain pasta.
While the pasta is cooking, heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add 3 large zucchini (about 2 pounds), cut into 1/4-inch rounds, 2 medium shallots (about 4 ounces), peeled and thinly sliced lengthwise, and 1/4 teaspoon fine salt. Cook, stirring frequently, scraping up anything sticking to the bottom of the pan, until the zucchini has softened, is starting to break down, and is browning in spots, 20 to 25 minutes.
To the veggies in the skillet, add 3 medium cloves garlic, minced and 1/4 teaspoon crushed red pepper, and cook until fragrant, 1 to 2 minutes. Add 2 tablespoons pasta water and stir, scraping up all the brown bits from the bottom of the pan.
Return cooked pasta to the pot over medium heat, add 1 cup pasta water and 2 ounces cream cheese, and stir continuously until cream cheese is melted and incorporated and starting to coat the pasta.
Caramelized Zucchini Pasta
Ingredients
-
1 1/2 cups Caesar-style seasoned croutons, crushed into fine crumbs
-
1/3 cup (about 1 1/2 ounces) grated parmesan, divided
-
1 teaspoon grated lemon zest
-
4 tablespoons olive oil, divided
-
Fine salt, as needed
-
Freshly ground black pepper, to taste
-
1 pound spaghetti or long pasta of choice
-
3 large zucchini (about 2 pounds), cut into 1/4-inch-thick rounds
-
2 medium shallots (about 4 ounces), peeled and thinly sliced lengthwise
-
3 cloves garlic, minced
-
1/4 teaspoon crushed red pepper, more to taste
-
2 ounces cream cheese
-
1 tablespoon fresh lemon juice
-
1 cup packed fresh basil leaves
Description
In a medium bowl, combine 1 1/2 cups Caesar-style seasoned croutons, crushed, half of the parmesan, 1 teaspoon grated lemon zest, and 1 tablespoon olive oil. Season to taste with salt and freshly ground black pepper. Set aside.
Bring a large pot of well-salted water to a boil over high heat. Cook 1 pound spaghetti or other long pasta according to package instructions for al dente. Reserve 1 1/2 cups cooking water, then drain pasta.
While the pasta is cooking, heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add 3 large zucchini (about 2 pounds), cut into 1/4-inch rounds, 2 medium shallots (about 4 ounces), peeled and thinly sliced lengthwise, and 1/4 teaspoon fine salt. Cook, stirring frequently, scraping up anything sticking to the bottom of the pan, until the zucchini has softened, is starting to break down, and is browning in spots, 20 to 25 minutes.
To the veggies in the skillet, add 3 medium cloves garlic, minced and 1/4 teaspoon crushed red pepper, and cook until fragrant, 1 to 2 minutes. Add 2 tablespoons pasta water and stir, scraping up all the brown bits from the bottom of the pan.
Return cooked pasta to the pot over medium heat, add 1 cup pasta water and 2 ounces cream cheese, and stir continuously until cream cheese is melted and incorporated and starting to coat the pasta.
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