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Caramelized Zucchini Pasta<\/p>\nCaramelized Zucchini Pasta<\/p>\n
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2 T. \u00a0olive oil<\/p>\n
2 T. \u00a0salted butter<\/p>\n
1 large sweet onion diced<\/p>\n
\u00bc tsp. red pepper flakes<\/p>\n
3 medium-large zucchini very thinly sliced<\/p>\n
5 cloves garlic finely sliced<\/p>\n
\u00bd tsp. garlic powder<\/p>\n
\u00bd lb pasta such as Sfoglini Spaccatelli<\/p>\n
\u00bc cup reserved pasta water<\/p>\n
\u00bd cup grated parmigiano<\/p>\n
kosher salt<\/p>\n
<\/p>\n
Prepare pasta al dente according to the directions \u2014 making sure to save at least \u00bd cup of pasta water for finishing the dish. Add olive oil and butter to a large pan over medium heat. Once it starts to bubble, add the onion, a hefty pinch of salt and the red pepper flakes. Cook this mixture down until slightly softened – about 5-7 minutes. Now add the zucchini, another hefty pinch of salt, and cook down, stirring often and scraping the bottom of the pan, for about 20-30 minutes or until the zucchini is caramelized and soft. Then add the fresh garlic, the garlic powder, and a few cranks of fresh ground pepper and cook for another 2-3 minutes. Add in the al dente pasta and stir everything together. Now add your parmigiano cheese and a little bit of pasta water (2-3T. \u00a0at a time) until the sauce is glossy and creamy. (You do not need to use all the reserved pasta water – just enough to help emulsify the sauce)\u00a0 Finish with a drizzle of olive oil and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Caramelized Zucchini Pasta 2 T. \u00a0olive oil 2 T. \u00a0salted butter 1 large sweet onion diced \u00bc tsp. red pepper flakes 3 medium-large zucchini very thinly sliced 5 cloves garlic finely sliced \u00bd tsp. garlic powder \u00bd lb pasta such as Sfoglini Spaccatelli \u00bc cup reserved pasta water \u00bd cup grated parmigiano kosher salt Prepare pasta al dente according to the directions \u2014 making sure to save at least \u00bd cup of pasta water for finishing the dish….<\/p>\n