This is based off of a recipe from my father, who adapted it from a Mario Batali recipe.
- 1/2# penne pasta (you can use use the white VitaSpelt if you want to lower carbs – but why?)
- 4 Tbs olive oil
- 1/3 c pine nuts
- 2 garlic cloves “sliced like dimes”
- 4 medium zucchini cut in half lengthwise then sliced in 3/8″ slices crosswise
- 1 pinch coarse sea salt
- 1/2 t red pepper flakes
- 1 pinch freshly ground black pepper
- 1/3 cup of grated parmigiana reggiano
- Bring water for pasta to a boil.
- Heat pan, olive oil, add pine nuts and cook until just starting to get golden. Once the pan gets really warm, that’s when they turn golden. I have ruined many a batch of pine nuts from not watching them closely.
- Add pasta to boiling water.
- Add garlic, zucchini, salt, red pepper flakes and black pepper to pine nuts and cook a 2-4 minutes until garlic isn’t so pungent and there is a light brown on the zucchini.
- Turn off heat the pine nuts, take out 1/3 of the mixture, and puree. You can use a food processor, or, as we do, an immersion blender. Then stir back in.
- When the pasta has about 3 minutes to go, add 1/2 cup of the pasta water to the pan, reheat, and cook away the water, or the consistency that you want.
- Add grated parm’ to the pan
- Add the drained pasta and toss. (Toss into the pan, not onto the floor. Boy was that a mistake the first time.)
- Adjust parm, salt and pepper.