I think that y’all might think I’m Italian.. as lately all I’ve been cooking is pasta and greens. First, before we begin..my apologies for the delay. Life has been a bit crazy since we’ve been back from Texas–impromptu trips to the beach, planned trip to Bald Head, wedding planing/family stress related to wedding planning, etc.
We also had a lovely engagement party thrown by our friend Deepu–thanks Deeps! Anyhow, my co-worker Valerie gave us a Moosewood cookbook that inspired this recipe. For those of you who don’t know, Moosewood is an amazing restaurant that cooks mainly vegetarian in Ithaca, NY. You should go, or buy their cookbooks! Ok, here is my adaptation.. we didn’t have lemons, basil or linguini..so I improvised and made lots for eating later this week.
Zucchini Pecorino Pasta
2-3 Zuchini, cut into small pieces
4 cloves garlic, pressed (or four Dorot cubes from Trader Joes!)
3 Tbsp Olive oil
Salt and pepper
2 Tsp dried basil
Red pepper flakes
1/2 lb Pasta– penne, lingiuni or the like
3/4 cup Pecornio, grated (about 3-4 oz)
1) Make pasta according to the package directions. Be sure to salt the water too.
2) Heat olive oil in a large skillet over medium high heat, add garlic and zucchini. When the zucchini browns add salt, pepper, basil and red pepper flakes.
3) When the pasta is done put into large bowl and toss with the pecorino. Top with the zucchini and serve. Add more Pecorino, especially if you are a cheese addict like me. Bon Appetit!