Why did I choose this pasta? Pistachios sauce with parmesan cheese on the zucchini pasta can make a delicious and perfect meal for the autumn season. This pasta recipe is so simple.
It’s getting to be that time of year when zucchinis are easily available to purchase. This suggests that you will be able to enjoy summer produce at its peak flavor and at a price that is cheaper than what it would typically cost during this time of year.
Before being included into this recipe, the zucchini is sliced paper-thin into very fine pieces. In order to make a sauce that is abundant in vegetables and smooth in consistency, half of the zucchini is roasted in the oven while the other half is cooked on the stovetop. Both methods are combined.
After that, the zucchini is incorporated into both of the halves. You can make a satiating dinner that is still nutritious for you to consume during the week by combining the pasta with the sauce and topping it with parmesan, roasted zucchini, pistachios, and basil.
You can do this to create a dish that you can eat during the week. If you follow these instructions, you will have enough food for the entire week.
In the kitchen, a particular appliance like a blender is essential to have.
A Guide to Skill Development Even if you want to have dinner ready sooner, you can slice the zucchini even more thinly than you normally would. This will not affect the cooking time.
You can substitute yellow squash for green zucchini, parmesan cheese for pecorino cheese, and any other mild herb for basil in this recipe.
Ingredients:
- One pound of the rigatoni, paccheri, or other type of pasta that you prefer
- Two pounds of zucchini, peeled and halved lengthwise, then sliced very thinly (about 4 large zucchini)
- One-fourth cup of extra-virgin olive oil plus two tablespoons, plus additional oil for drizzling
Salt kosher
- freshly milled black pepper that has been freshly ground
- One onion, cut very small, yellow in color
- 7 cloves of garlic, peeled, halved, and quartered, medium size
Crushed red pepper flakes as an ingredient (equivalent to half a teaspoon)
- 5–7 sprigs of fresh basil, in addition to a few more leaves for garnishing
- One cup of bone-dry white wine or one cup of chicken stock, to taste.
One lemon’s juice and zest
- One and a half cups of grated parmesan cheese for the garnish
- One-half cup of chopped, salted, roasted, and shelled pistachios, which may be used as a topping or garnish.
Preparation:
1.The water in the large pot has to be brought to a full boil, and both the stovetop and the oven need to be warmed to a temperature of 425 degrees Fahrenheit.
After pouring the pasta into the water and generously seasoning it with salt, the next step is to bring the pasta to a boil in accordance with the instructions that are printed on the box. After you have finished draining the water that has been boiling, save aside 212 cups of it for subsequent use.
- To make the other portion of the dinner, mix the remaining one-half of the chopped zucchini with two tablespoons of olive oil in a separate bowl. Before placing the veggies on a baking sheet with a rim around them, season them with salt and arrange them in a single layer. T
o get a golden-brown color and a crisp consistency, bake the zucchini for 15 to 20 minutes at a temperature of 400 degrees, flipping it over once halfway through the cooking process.
3.Another big pan should be used to mix the remaining 14 cups of olive oil, the zucchini, the onion, and the garlic. The pan is heated over an atmosphere of medium-high heat. After adding the salt and pepper, thoroughly combine all of the ingredients.
After the zucchini has begun to soften and has become a color similar to light caramel, cover the pan and continue to cook it over medium heat for an additional 12 to 15 minutes. After the lid has been removed, the pan should be deglazed with some white wine. Continue to simmer the food for approximately five minutes, stirring it often, or until all of the wine has been absorbed by the food, whichever comes first.
- Once the mixture has been transferred to a blender, add the basil leaves, the zest from one lemon, and the half cup of pasta water that was previously saved to the mixture. Blend very thoroughly until the mixture is smooth. Use a blender to combine all of the ingredients, then process the mixture until it is perfectly smooth.
Put the spaghetti in the big pan, then pour the sauce back in and mix everything together so the sauce is evenly distributed throughout the spaghetti. As soon as the sauce reaches the appropriate consistency, begin adding the reserved pasta water, one half cup at a time, until all of the water is included.
To top off the dinner, add some fresh lemon juice that has been squeezed from a fresh lemon.
5.The consistency of the sauce should be adjusted by adding more pasta water as required in order to get the desired thickness.
Taste the dish, then make any necessary modifications to the seasoning. As soon as you are ready to serve the meal, divide the mixture equally among the plates, and then top each dish with roasted zucchini, parmesan cheese, chopped pistachios, fresh basil, and a drizzle of olive oil. Enjoy!
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