Pasta with Zucchini and Pine Nuts
Active Time: 25 minutes | Total Time: 25 minutes | Serves Serves 4
- 1/4 cup pine nuts
- 3 cloves garlic, chopped
- 8 medium zucchini, thinly sliced
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 1/4 teaspoon crushed red pepper
- 3/4 of a box angel hair pasta
- 1/2 cup grated Parmesan
Fill a large pot with water about 2 inches from the top. Place over high heat and let come to a boil. Put a colander in the sink.
Meanwhile, place a small skillet on the stove and add the pine nuts. Turn the heat on to medium. Stir or shake the nuts often until lightly toasted, 3 to 5 minutes. Remove from heat.
Chop the garlic. Wash the zucchini then trim the tops and discard. Slice the zucchini into thin rounds.
Place a large skillet on the stove and turn the heat on to medium-high. Add the oil and heat until it shimmers (about 1 minute). Add the garlic and cook until fragrant but not browned, about 30 seconds. Add the zucchini and, using tongs, stir into the garlic. Cook the zucchini, stirring often, until very tender, 12 to 15 minutes. Season with the salt, black pepper (about 12 turns on pepper mill), and the red pepper.
Cook the pasta according to the package directions. Grate the Parmesan.
Drain the pasta then put into a large serving bowl. Pour the zucchini over the top and drizzle with a little more oil. Sprinkle the Parmesan and pine nuts and grind some more pepper on top, too.
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