So I was shopping for dinner, I had already planned what I was making, but I saw zucchini and eggplant that I had to buy also, they just looked so good, I figured I'd use them tomorrow, not sure how, but I'd figure out something.
So tomorrow came and I had to figure out what I was going to cook with the zucchini and eggplant and things I could find in the pantry as I didn't want to go back to the shops today. I decided on two pasta dishes. With the eggplant I decided to make Spaghetti alla Norma, I've made that before and we loved it. With the zucchini, I saw a recipe I wanted to try called Spaghetti alla Nerano, but I didn't have the cheese I needed, so I thought I'd make something similar but would add cream to the sauce instead of the provolone that I needed, as I had cream at home.
We loved this, it is very, very easy to make and tastes so good.
You can fry the zucchini earlier in the day or even the day before, if you like, to save time if you are working, then just reheat and continue with the recipe. You need to get it slightly coloured and soft. So I've given a time guide, but just cook it until it is how you like it.
This is a great, simple, tasty mid week meal idea, you need to try.
So tomorrow came and I had to figure out what I was going to cook with the zucchini and eggplant and things I could find in the pantry as I didn't want to go back to the shops today. I decided on two pasta dishes. With the eggplant I decided to make Spaghetti alla Norma, I've made that before and we loved it. With the zucchini, I saw a recipe I wanted to try called Spaghetti alla Nerano, but I didn't have the cheese I needed, so I thought I'd make something similar but would add cream to the sauce instead of the provolone that I needed, as I had cream at home.
We loved this, it is very, very easy to make and tastes so good.
You can fry the zucchini earlier in the day or even the day before, if you like, to save time if you are working, then just reheat and continue with the recipe. You need to get it slightly coloured and soft. So I've given a time guide, but just cook it until it is how you like it.
This is a great, simple, tasty mid week meal idea, you need to try.
Recipe
Serves 3-4
50ml extra virgin olive oil
1/2 large onion, diced
1 garlic clove, finely chopped
3 large zucchini, about 1kg
salt and pepper, to taste
150ml thick cream
40g parmesan cheese, grated
300g spaghetti
basil leaves, to serve, optional
Bring a large saucepan of salted water to the boil, over high heat.
Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté for 2-3 minutes. Add the garlic, sauté for 1 minute. Add the zucchini and fry for 6-8 minutes or until nicely coloured. Season with salt and pepper.
Drop the spaghetti in the boiling water and stir well to separate the strands, I stir it until the water comes back to the boil. Cook, stirring occasionally, until al dente.
Add the cream to the zucchini, stir, allow it to gently come to a simmer.
When the pasta is ready, using a spaghetti spoon or tongs, transfer the spaghetti straight into the zucchini pan, dragging a little of the cooking water with it, then toss well, add up to 1/2 cup of pasta water, extra, if needed.
Turn off the heat and add the parmesan and keep stirring until all the cheese has melted and the zucchini has broken down in the pan, creating a beautiful creaminess.
Divide among bowls, drizzle with extra olive oil and serve straight away, scattered with a good grind of pepper and a few basil leaves.
50ml extra virgin olive oil
1/2 large onion, diced
1 garlic clove, finely chopped
3 large zucchini, about 1kg
salt and pepper, to taste
150ml thick cream
40g parmesan cheese, grated
300g spaghetti
basil leaves, to serve, optional
Bring a large saucepan of salted water to the boil, over high heat.
Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté for 2-3 minutes. Add the garlic, sauté for 1 minute. Add the zucchini and fry for 6-8 minutes or until nicely coloured. Season with salt and pepper.
Drop the spaghetti in the boiling water and stir well to separate the strands, I stir it until the water comes back to the boil. Cook, stirring occasionally, until al dente.
Add the cream to the zucchini, stir, allow it to gently come to a simmer.
When the pasta is ready, using a spaghetti spoon or tongs, transfer the spaghetti straight into the zucchini pan, dragging a little of the cooking water with it, then toss well, add up to 1/2 cup of pasta water, extra, if needed.
Turn off the heat and add the parmesan and keep stirring until all the cheese has melted and the zucchini has broken down in the pan, creating a beautiful creaminess.
Divide among bowls, drizzle with extra olive oil and serve straight away, scattered with a good grind of pepper and a few basil leaves.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060713906076/
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