As soon as I see piles of zucchini, I just can’t help myself. Zucchini butter pasta is a recent result ... medium zucchini on the large holes of a box grater into a large bowl (about 7 cups).

While the pasta cooks, trim the zucchini and grate them through the large holes of a box grater ... with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, until ...

This recipe for Zucchini ... pasta, you should also checkout this recipe for Baked Ziti and this Fire Roasted Tomato Pasta.

A couple of weeks ago posts featuring "zucchini ... pasta water as needed to loosen. Add the parmesan and basil (if using) and stir until the cheese melts. Season generously with ground black ...

Add zucchini, corn, and salt ... Spoon dollops of ricotta cheese over pasta; sprinkle with black pepper, and serve. What type of wine is best for this pasta? A dry white wine with a good amount ...

Spoon the braised zucchini onto a serving plate and serve with an extra grating of pecorino, a little extra black pepper and a squeeze of lemon juice, as a side dish or toss with pasta for a main.

Think of this zucchini pasta recipe as your gateway to the Italian summer in your mind’s eye. The fruit (yes, zucchini is a fruit) transforms into a pile of soft shreds with the help of a box ...

Pasta with pecorino-zucchini sauce and basil Start to finish: 40 minutes Servings: 4 to 6 Ingredients: 1½ pounds medium zucchini 1 pound spaghetti OR bucatini Kosher salt and ground black pepper ...

Pasta with Pecorino-Zucchini Sauce and Basil Start to finish: 40 minutes Servings: 4 to 6 Ingredients 1½ pounds medium zucchini 1 pound spaghetti OR bucatini Kosher salt and ground black pepper 3 ...

Do not rinse the pasta when you drain it. Meanwhile, grate the zucchini with the large holes of a box grater. Melt half of the butter over medium heat with a tablespoon of garlic oil. Add the ...

Cooks and gardeners poke fun at zucchini all ... is probably my favorite pasta dish of all time,” writes Theo Kirwan, author of “Saladology.” “Heavy on the black pepper and pecorino ...