my garden is still going crazy with zucchini and I am about zucchinied out but the summer is coming to a close and the fall temperatures are trying to push their way in so we are going to keep eating zucchini until it’s winter squash time. i made these zucchini bites earlier this summer and have made them a few different ways since then, switching up cheese and meat etc. but during the week a simple pasta does the trick and this is one i’ve been really into lately.
the beauty of pasta is again you can adapt and change based on what you have in your pantry. for this sauce I did a browned butter and minced garlic and it tasted absolutely heavenly. the noodles are called “calamari noodles” (for their shape not actual calamari. I bought them from the local epicurean a handmade pasta store in town. whenever i got there i always stock up on a few bags because they come in handy when you don’t make time to go grocery shopping.
like I said I’ve made this pasta a few different ways including some with basil or sausage mixed in but I think the recipe here was my favorite so far. it was by far the simplest as well. the key is not draining your pasta but rather scooping it out with a slotted spoon to reserve some of that pasta water which adds a bit of starch to the sauce.
here is what you are going to need.
1/2 cup of butter
1 large zucchini
4 cloves of minced garlic
4oz pancetta, diced
salt and pepper
- prepare the zucchini by slicing it into long quarters and scooping out the seeds. this will get rid of a bit of excess water . I leave the skin on but that is your call. i then dice it into small squares. start your water on the stove for your noodles.
- slowly brown the butter in a skillet. when it starts to smell a but nutty, toss in the zucchini (and if your water is boiling in the other pot, toss in the noodles) keep a watchful eye because butter will burn fast. slowly cook the zucchini in the butter until soft.
- add in the minced garlic and pancetta, stir. season with salt and pepper.
- scoop out the noodles with a slotted spoon and mix in with the brown butter and zucchini
- place into a shallow bowl, top with parmesan and serve!
if you cannot find the calamari noodles try a penne or a small shell noodle. i think this could also be good in the winter with some butternut squash and rosemary. but for now… i’m soaking in the last bit of summer.