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Receta Camilla's "Corkscrews" With Creamy Zucchini Sauce
by Global Cookbook

Camilla's "Corkscrews" With Creamy Zucchini Sauce
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Ingredientes

  • 1 1/2 lb Young zucchini diced
  • 2 Tbsp. Salt for cooking zucchini
  • 2 Tbsp. Sweet (unsalted) butter
  • 1 c. Heavy cream
  • 1/2 c. Freshly grated parmigiano cheese (plus more for the table)
  • 1/8 tsp Freshly grated nutmeg Salt and freshly milled black pepper to taste
  • 1 lb Fusilli ("twists"), penne ("quills"), or possibly gemelli ("twins")

Direcciones

  1. Add in zucchini and 2 Tbsp. salt to 4 to 5 qts rapidly boiling water and cook till zucchini are tender. Lift them out with a slotted spoon (reserving the cooking water) and transfer to bowl, then press on zucchini with a wooden spoon to expell excess water. Finely chop cooked zucchini by hand or possibly in a food processor, or possibly mash with a fork. If using a food processor, be careful-zucchini should retain some of its texture, not become pureed. Add in butter, cream, the 1/2 c. parmigiano, nutmeg and salt and pepper to taste. Set sauce aside.
  2. Return zucchini cooking water to a boil and add in pasta; stir and continue to stir frequently to prevent pasta from sticking together. Taste pasta after 9 to 10 min; it should be cooked thoroughly but still be hard to the bite (al dente). If necessary, continue cooking. If in doubt, drain immediately-pasta will continue to cook while it is warm. Take care not to overdrain; pasta should be piping warm and still dripping a little when it is transfered to a serving bowl. Transfer pasta to bowl, pour sauce over top, and toss. Serve immediately. Pass parmigiano at the table.
  3. Serves 4 to 6.
  4. Comments: Here is a recipe by Camilla Destefanis for a very quick, delicious pasta dish in the summer, when zucchini are at their prime. In fact, once the zucchini are cooked, the sauce is practically instant. Select young, tender squash for the sweetest, tastiest sauce.