I came up with this recipe after my garden exploded with many zucchini all in the same two days! It's, as usual, an adaptation on my nonna's version, but all the same it's a great dish for whenever zucchini are in season.
INGREDIENTS
1 Medium onion, sliced
2 Tbsp butter
1 Large zucchini, diced (about 2 cups diced)
200 g fettuccine (or other pasta)
Salt and pepper to taste
Parmesan, grated, for serving
SPECIAL EQUIPMENT
Saute pan
Large pot for boiling pasta
Directions
Fill a large pot with 6-8 cups of water and set it on a burner to heat (while you cook the zucchini)
On a burner set to medium high, melt the butter in a sauté pan (wide, high walled pan). Once the butter is melted, add the sliced onions. Add a pinch of salt, and stir, sauté ring until the onions are soft and slightly caramel in color.
Add the zucchini to the pan with a dusting of salt and pepper to your taste. Stir, sautéing until the zucchini are quite soft (can be mashed by pressing with a spoon).
If the water in your large pot is boiling at this point, add in the fettuccine/pasta. Make sure to stir vigorously when your first add the pasta to the water to prevent the pasta from sticking to itself. Stir every 2 minutes until al dente (read pasta box for cook time, usually 7 minutes)
Remove 3/4 of the zucchini and onion mixture to a blender and blend until it is a smooth sauce. Conversely, you can set aside 1/4 of the mixture and use an immersion blender to blend the contents of the sauté pan until smooth.
Using tongs, add the cooked fettuccini to the sauté pan (don’t worry about draining the pasta, we want some of the water to move to the sauté pan with the pasta) add back the purées zucchini mixture if you had removed it. Stir the pasta in with the sauce, then once we’ll mixed, add the 1/4 of the zucchini onion sauté that was not blended.
Serve with a generous sprinkling of parmigiano reggiano cheese and enjoy!
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