In Italy, zucchini is a highlighted ingredient on every menu in the summer months. A humble ingredient transformed into simple dishes full of flavor. I never tire of eating all the iterations. Here's one of my favorite Italian- inspired summer pasta recipes, eaten and enjoyed warm out of the pan for a quick dinner, or room temperature as an alfresco summer light lunch.
SHOPPING LIST:
PREPARATION:
Cut the zucchini into super thin slices ( a mandolin works great for this kind of cut).
In a large saute pan, heat 1/2 of the olive oil over medium heat until hot. Carefully add 1/2 of the zucchini slices to the oil, season with 1 teaspoon of the salt, and sauté until lightly browned, about 4-5 minutes. Remove from the pan with a slotted spoon into a bowl. Repeat with the second batch, making sure the oil is hot before adding the zucchini.
In a large pot, cook the pasta according to directions in generously salt boiling water until al dente. Reserve 1 cup of the pasta water and drain off the rest.
In the saute pan with olive oil, add the cooked pasta, pasta water, pesto and 1 cup of Parmesan cheese. Stir until well coated. Fold in the cooked zucchini. Serve warm or room temperature, garnished with the lemon zest and remaining cheese. Top with torn fresh basil leaves.