I love trying new ways to use summer zucchini. Making pasta sauce out of grated zucchini is absolute genius! This dish gobbled up all of the zucchini that I received in my CSA share- amazing.
This recipe was adapted from Smitten Kitchen.com. I used bucatini (our favorite) instead of spaghetti. I also modified the proportions and method. It was a vegetarian crowd-pleaser. Super quick to prepare too.
Yield: Serves 5 to 6
- 3 teaspoons kosher salt, plus more for pasta water, and to taste
- 16 ounces (1 pound, 450 grams) bucatini, cooked al dente (I used De Cecco)(can substitute with spaghetti, linguini, or fettuccine)
- 2 cups (470 ml) pasta water, reserved
- 2 1/2 to 3 pounds (about 1100 to 1300 grams) zucchini, trimmed, coarsely grated (I used 3 large zucchini- about 8 cups grated)
- 12 tablespoons (170 grams, 1 1/2 sticks) unsalted butter
- 10 garlic cloves, minced
- 1/2 teaspoon red pepper flakes, or more to taste
- 1 generous cup (90 grams) freshly grated Parmigiano-Reggiano
- fresh basil leaves, cut into thin ribbons (about 2 large handfuls)
- Mince the garlic cloves in a food processor. Set aside.
- Coarsely grate the zucchini in a food processor, emptying the bowl as necessary. Set aside.
- Melt butter in a large, deep skillet or pot over medium-high heat. (I used an enameled cast iron pot.)
- Add the garlic, stirring it into the butter for one minute.
- Add the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly.
- Stir frequently for 2 more minutes until it reaches an almost spreadable consistency.
- Meanwhile, boil your pasta in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 2 cup of the pasta cooking water and set it aside. (I cooked my pasta for 9 minutes.)
- Pour in 1 cup of the reserved pasta water into the zucchini and butter mixture scraping up any browned bits.
- Add the drained pasta, and cook together for 2 minutes. Use tongs to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen.
- Taste and adjust seasonings, as desired.
- Incorporate a generous half of the parmesan and basil and mix, then transfer to a serving bowl, if desired. (I served the pasta from my cast iron pan!)
- Garnish with remaining parmesan and basil. Serve.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: basil, bucatini, butter, cheese, dinner, fettuccine, linguini, linguini fini, parmesan, Parmigiano Reggiano, pasta, sauce, spaghetti, summer, vegetarian, zucchini
My son is a major fan of creamy comfort food. He was obsessed with this pudding and its caramel notes. ❤ I loved all of the garnishes.
This recipe for this sweet treat was adapted from The New York Times, contributed by Melissa Clark. She was able to find the perfect ratio of milk to cornstarch to prevent grittiness. I found that the pudding had to cook a little bit longer to thicken.
I topped the chilled pudding with lightly sweetened freshly whipped cream, toasted and sweetened sliced almonds, and a sprinkle of flaky sea salt. Next time, I may try candied pecans instead of almonds. 🙂 The original recipe includes several other options as well.
Yield: Serves 4
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1/2 teaspoon fine sea salt
- 3/4 packed cup/165 grams dark brown sugar
- 1 tablespoon unsalted butter
- 2 cups/480 milliliters whole milk
- 1 cup/240 milliliters heavy cream
- 1 tablespoon bourbon or Scotch whisky, optional (I omitted it)
- 2 teaspoons pure vanilla extract
- freshly whipped cream, sour cream or crème fraîche, for serving (I lightly sweetened the whipped cream with confectioners’ sugar)
- chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt, or a combination , for garnish, optional
- Put egg yolks, cornstarch and salt into a large heatproof bowl (preferably with a spout), and whisk until the mixture is smooth and there are no lumps. (I used a balloon whisk and a pyrex bowl with a spout.)
- In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. (I used a sauce whisk so that I could get into the edges of the pan.) Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
- Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up- the sugar clumps.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
- Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
- Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. It is important to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. (If you end up with thin, runny pudding, undercooking may have been the issue.) Also- it’s okay if the eggs curdle because the mixture is strained at the end.
- Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 10 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
- Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla.
- To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.)
- Chill for at least 2 hours and up to 2 days.
- If garnishing the pudding with toasted sliced almonds, evenly spread them on a parchment paper-lined rimmed sheet pan; roast in a 400 degree oven for 3 to 5 minutes, or until light golden brown. Remove from the oven and place in a small frying pan. Top with granulated sugar, to taste, and cook over medium-low to medium heat just until the sugar melts and coats the almonds, about 1 to 2 minutes. Return to the lined baking sheet to cool.
- When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes. (I incorporated some confectioners’ sugar into freshly whipped cream.)
Posted in Good Sweets, Good Eats (Desserts), Recipes
Tags: brown sugar, butter, butterscotch, caramel, cornstarch, cream, dark brown sugar, dessert, eggs, flaky sea salt, Fleur de Sel, milk, pudding, sea salt, sliced almonds