Life would be uninteresting without a weekly serving of pasta. Between the shapes, fillings and sauces, there are limitless possibilities for a bowl of pasta. I have approximately 40 pasta recipes under this category on my website. This doesn’t include the one pot or one pan recipes for gnocchi.
Last week in The New York Times, food writer and cook book author, Melissa Clark, had a recipe for Buttery Lemon Pasta with Almonds and Arugula. My husband adores pasta in any shape or sauce for that matter. For this week’s pasta meal, I was intrigued by Melissa’s recipe. The combination of arugula, sliced almonds in a simple sauce made with pasta water infused with lemon juice and zest sounded enticing.
I love zucchini for its adaptiveness to both sweet and savory recipes. Last summer I made Ali Slagle’s recipe for Chicken-Zucchini Meatballs with Feta. You can’t go wrong with Lidia Bastianich’s recipe for Lemony Shrimp Over Zucchini either. For sweet recipes, Gourmet Magazine’s Chocolate Chip Zucchini Cake or Jerrelle Guy’s yummy Zucchini Muffins with Cinnamon Crunch Topping are wonderful.
Recently my daughter sent me a recipe for Creamy Zucchini Pasta, a recipe she found on the website The Proper Modern. This delightful recipe takes a handful of ingredients and turns them into a luscious cream sauce that doesn’t rely on an overabundance of butter or cream. The addition of pasta cooking water helps extend the richness of the sauce. Besides the zucchini you’ll need shallots, fresh garlic, Parmesan cheese, fresh basil leaves, heavy cream and pasta cooking water. The recipe calls for a ½ cup of pasta water. I suggest reserving two cups as additional water made be needed to adjust the sauce to the consistency you prefer. Also, I like to use the pasta water when reheating leftovers in the microwave.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.