Pasta With No-Cook Zucchini Sauce Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

45 minutes
Total Time

1 hour 15 minutes

If you find yourself with a plethora ofsummer squashand can’t fathom the idea of heating up your kitchen, this recipe is for you. During the dog days of summer—and the hot days of early fall—the last thing you want to be doing is sweating over a simmering pot. This no-cook pasta sauce is here to save the day. Made with cut zucchini that is salted and marinated in a flavorful mixture of olive oil, lemon, garlic, and basil, this recipe is proof that a satisfying pasta can be made with minimal cooking. By salting the zucchini first, you remove its excess water that would otherwise make the sauce watery. This step also infuses the zucchini with flavor and softens it to mimic the texture of cooking—without ever having to apply heat to it. The salted, softened zucchini slices get marinated, tossed with cooked pasta, and fortified with a touch of cream cheese and butter to lend the pasta a satisfying creamy texture. The only heat you’ll have to deal with is boiling pasta—that’s it. Serve it all up with grated Parmesan and big, bountifulfresh basilleaves.

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What you’ll need

5.5 Quart Dutch Oven

$420 At Amazon
Colander

$14 At Amazon
Silicone Spatula

$10 At Amazon

Ingredients

4–6 servings

2 lb. zucchini and/or yellow squash (about 4 large)

1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, divided, plus more

7 garlic cloves, finely grated

½ cup (lightly packed) coarsely chopped basil, plus leaves for serving

½ cup extra-virgin olive oil

2 Tbsp. finely grated lemon zest

¼ cup fresh lemon juice

2 tsp. crushed red pepper flakes

1 tsp. freshly ground pepper

1 lb. dried cameroni or other small tubular pasta

6 oz. cream cheese, cut into ½" pieces

4 Tbsp. unsalted butter, cut into ½" pieces

4 oz. Parmesan, finely grated, plus more for serving

Step 1
Trim2 lb. zucchini and/or yellow squash (about 4 large), then cut in half lengthwise. Very thinly slice each half into ⅛"-thick half-moons and place in a large bowl (you should have about 7 cups). Add1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher saltand massage into squash. (It’s okay if some of the squash break down slightly.) Transfer zucchini to a colander and set over same bowl; let sit at room temperature 30 minutes.
Step 2
Firmly squeeze zucchini with your hands to remove any excess liquid; discard liquid in bowl. Place zucchini in empty bowl and add7 garlic cloves, finely grated,½ cup (lightly packed) coarsely chopped basil,½ cup extra-virgin olive oil,2 Tbsp. finely grated lemon zest,¼ cup fresh lemon juice,2 tsp. crushed red pepper flakes,1 tsp. freshly ground pepper, and1 tsp Diamond Crystal or ½ tsp. Morton kosher salt. Toss to combine and let sit at room temperature at least 15 minutes and up to 1 hour.
Step 3
Meanwhile, cook1 lb. dried cameroni or other small tubular pastain a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Shake pasta to remove excess water and place back into hot pot.
Step 4
Immediately add6 oz. cream cheese, cut into ½" pieces, and4 Tbsp. unsalted butter, cut into ½" pieces, to pasta and vigorously stir until cream cheese and butter are melted. Add zucchini mixture, including any liquid in the bottom of the bowl, and4 oz. Parmesan, finely grated, and toss to combine. Continue tossing, adding reserved pasta water a tablespoon at a time, until cheese is melted and sauce is smooth and creamy. Taste and season with more salt if needed.
Step 5
Divide pasta among shallow bowls and top withbasil leavesand more Parmesan.

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Reviews (7)

The finish part is indeed very quick, but you need to be ready with the sauce and the bowl not to waste the pasta heat. Mandoline slicer comes in handy. I used large garlic cloves, and am a huge fan of everything garlic, but still the 4 I used were too much for a mid day lunch :) Other than that, I really enjoyed the outcome, and may be going for it during the next heat wave.
- Elzbieta
- Poland, Europe
- 9/12/2023
Halved the recipe, but wow that garlic and lemon is sharp. It's not as good as my go-to shredded zucc and cream pasta recipe, but I love the idea. Might be worth tinkering with but definitely wasn't an off-the-bat winner for me.
- ML Character
- Los Angeles
- 9/11/2023
This was delicious. I added a white tomato and cut down on the garlic a bit even though I love garlic.
- Exuberant Jen
- Richmond, VA
- 9/10/2023
This was excellent! We followed the directions except put a little less of each of the black pepper and red pepper flakes (and only 3 cloves of homegrown garlic!), but this is going in our summer rotation going forward. It's delicious and pretty quick.
- Kate
- Sacramento, CA
- 9/9/2023
I really liked this but the red pepper flakes were too much for my fellow diners. I’d start with a lot less and add as needed. Otherwise it was tasty.
- Beth
- San Francisco CA
- 9/9/2023
This was a hit with the fam! Making it again soon!
- Anonymous
- New York, NY
- 9/8/2023
This just might be my new favorite way to use zucchini.
- Anonymous
- New York, NY
- 9/5/2023
Everyone's raving about this pasta! Can be made with mascarpone too if you have that available.
- Anonymous
- 9/4/2023
Great summer fish fresh and easy
- Potts
- Rhode island
- 9/11/2023
Easy once prep is done Used rigatoni and it was great Less red pepper flakes than recipe- half Family loved it Served with chicken for protein on top Grilled boneless chicken breast sliced diagonally
- Anonymous
- Fallon NV
- 9/9/2023
Nandan
- Anonymous
- 9/6/2023