This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2006-9-8-10-58-50


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Zucchini and pasta

From the Kitchen of Darina Allen from the Victory Garden,
2006-09-08
This was a refreshing and light dish. We tried it without the basil and peas and it was still delicious.
Prep Time:
 10 minutes

Cook Time:
 20 minutes

Categories:
 American
 Entree
 Veggie

Yields:
 6 servings


Ingredients

1lb penne pasta,
1lb green and golden zucchini,
1lb sugar snap peas,
2oz butter,
5tbsp olive oil,
salt and pepper,
2tbsp fresh basil leaves, chopped
4oz Parmesan cheese, grated

Equipment

  • stock pot
  • colinder
  • saute pan

Directions

  1. Top and tail the zucchini and cut into 1/2-inch thick slices at an angle. String the sugar snap peas if necessary.
  2. Bring 12 pints of water to the boil in a large deep saucepan, add 2 tablespoons salt, add the pasta, and cook until al dente.
  3. Meanwhile shoot the sugar snap peas into 2 pints of boiling water with 1/2 teaspoon of salt and cook uncovered for 3 to 4 minutes or until crisp and al dente. Drain.
  4. If you're adept at juggling and have enough stove space you can also cook the zucchini while the pasta and sugar snaps are cooking.
  5. Pop a pasta bowl into the oven to heat or better still put it sitting on top of the pasta saucepan.
  6. Heat the butter and olive oil in a sauté pan, toss in the zucchini, increase the heat, and continue to toss for 3 or 4 minutes. Season with salt and freshly ground pepper, cover, and reduce heat to medium for another few minutes by which time the zucchini should be tender but still al dente. Draw off the heat.
  7. By now, if your timing is good, the pasta should be al dente, so drain it quickly.
  8. Add the sugar snap peas, chopped parsley, and torn basil to the zucchini. Pour in the steaming hot pasta, sprinkle on the freshly grated Parmesan and toss well.
  9. Turn into the hot pasta bowl. Sprinkle a few zucchini blossoms and basil leaves over the top if available. Rush to the table. Serve on hot plates with extra Parmesan and freshly ground pepper.