Main Courseby juliaschiebackImported from the web
Tender ribbons of pan-seared zucchini and pasta enrobed in a light, creamy ricotta and fresh basil sauce, finished with crunchy toasted pine nuts, salted pistachios, and sharp parmesan.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
1.2kgZucchini
½ tspSaltPut a large pot of water on to come to a rolling boil. Meanwhile, wash 1.2kg zucchini and slice into thin ribbons with a peeler or mandoline, then lay the strips on kitchen paper and toss with ½ tsp salt to draw out moisture.
½ tspSalt
300gOnion
2 cloveGarlic
500gPastaSeason the boiling water with ½ tsp salt, add 500g pasta, and cook for 8–10 minutes until al dente. Meanwhile, peel and finely dice 300g onion, and peel and finely mince 2 clove garlic. Reserve 60ml of pasta cooking water just before draining.
Zucchini
2 tbspOlive oilHeat 2 tbsp olive oil in a large wide skillet over medium-high heat. Pat the Zucchini ribbons dry and sear in 2 batches for 4–5 minutes per batch, turning once, until tender and lightly browned in spots.
ZucchiniOnionGarlic
2 bunchBasil
250gRicotta
1 tbspSoy sauce
½ tspBlack pepperWash, pat dry, and roughly chop 2 bunch basil. Return all the Zucchini to the skillet, add the diced Onion, minced Garlic, and chopped Basil, and sauté for 1–2 minutes until aromatic. Stir in 250g ricotta, 1 tbsp soy sauce, and ½ tsp black pepper, drizzling in 2–3 tbsp of hot pasta water to form a glossy, light sauce.
Pasta
4 tbspPine nuts
4 tbspParmesanTransfer the cooked Pasta directly into the skillet, tossing gently over low heat for 1 minute to coat thoroughly. Finish by scattering 4 tbsp pine nuts and 4 tbsp parmesan evenly over the Pasta before serving.