Pappardelle of zucchini
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Zucchini -- washed, trim ends |
| 1 | pounds | Yellow Squash -- washed, trim ends |
| 2 | tablespoons | Olive Oil |
| 2 | tablespoons | White Wine |
| 2 | tablespoons | Garlic -- minced |
| ½ | teaspoon | Kosher Salt |
| Black Pepper -- freshly ground | ||
| ½ | cup | Basil -- cut in thin ribbons |
| 2 | mediums | Tomatoes, Peeled, Seeded, |
| & Diced | ||
| 2 | cups | Basic Tomato Sauce |
| 2 | tablespoons | Heavy Cream |
| ¼ | cup | Parmigiano-Reggiano finely grated |
Directions
1. Slice the zucchini and squash lengthwise into ⅛-inch strips on a mandoline. (If you don't have a mandoline, the backside of a spatula-shaped cheese slicer is just as effective.) Be sure the zucchini slices are not stuck together.
2. Heat the olive oil over high heat in a large skillet. Just before the olive oil begins to smoke, add the cut squash and stir. Continue stirring for 3 to 4 mins, or until the squash strips are barely wilted, Add the white wine, garlic, salt, and pepper. Toss in the basil and tomatoes. Stir in the tomato sauce, heavy cream, and half the Parmigiano. Bring to a boil. Serve immediately with the remaining Parmigiano sprinkled on top.
Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-20-95 (22:13) (159) Fido: Cooking