Zucchini (Courgette) Pasta with Pangrattato

This is a wonderful vegetarian pasta that uses minimal ingredients but maxes out on flavour. Something about zucchini, or as I like to call them, courgette, reminds me of trips to Italy where they use the vegetable in such simple, but beautiful ways. Cooking zucchini low and slow breaks down the otherwise bland veggie, caramelizing it and turning it into something magical. This is my new go-to weeknight meal, it’s fresh, summery and feels relatively healthy compared to the meat laden sauces i’ve been bulking up on all winter.

Pangrattato is a fancy term for delicious seasoned breadcrumbs. Typically served on pastas, I honestly think this would be delicious on top of flakey fish or even a risotto. Buon Appetito :)

Zucchini (Courgette) Pasta

Serves 2-4

Cook time: 1 Hour

Ingredients

Pasta

¼ cup (60ml) extra virgin olive oil

1 small yellow onion, diced (about 1 cup)

3 cloves of garlic, thinly sliced

1 Tsp fresh red chili, seeds removed and finely chopped (or 1/2 Tsp chili flakes or pepperoncini)

4 large zucchini, quartered then thinly sliced, about 6 heaping cups (they cook down a lot)

1 Tbsp unsalted butter

½ lemon, zest and juice

400g pasta of your choice

Fresh Parmigiano Reggiano or pecorino Romano cheese, to serve

Kosher salt and fresh ground black pepper, to taste

Pangrattato

1 Tbsp extra virgin olive oil

1 clove garlic, finely chopped

¼ cup coarse breadcrumbs, sourdough if possible (homemade ones work the best)

1 tbsp finely chopped flat leaf parsley

1 tsp lemon zest, finely grated

2 tbsp finely chopped raw, unsalted pistachios

Method

1. In a large pan over medium heat, add the oil and saute the onion until translucent, about 5-7 minutes. Add the garlic and chili, stirring to combine, cook for 2 minutes until fragrant. Season with salt and pepper.

2. Add the zucchini and cook for about 40 minutes, stirring occasionally, until they have reduced significantly, and become golden, caramelized and jammy. Season to taste.

3. Meanwhile, to make the pangrattato heat oil in a separate pan over medium heat. Add the garlic and breadcrumbs, stirring until they turn golden and crisp. Remove from heat and add to a large bowl to cool.

4. Stir the parsley, lemon zest and pistachios into the breadcrumb mixture, season with salt and pepper.

5. Boil your pasta according to the package, drain and reserve 1 cup of pasta water. When your zucchini are nice and soft, add ¼ cup of the pasta water to the zucchini and stir until it has evaporated and emulsified. Add the butter, stirring until it looks creamy. Remove from the heat, add the lemon zest, a squeeze of lemon juice, salt and pepper to taste.

6. Serve the pasta topped with fresh grated cheese and crispy pangrattato.