HAVE YOU HAD ENOUGH TURKEY? HERE'S A PASTA RECIPE WHICH REQUIRES LITTLE PREPARATION AND CAN BE ASSEMBLED Á LA MINUTE. ZUCCHINI (I USED GREEN AND YELLOW) ARE CUT INTO SMALL BATONS, SO THEY BARELY COOK IN THE HEAT OF THE PASTA, PARMESAN AND PASTA WATER. TO MAKE THE DISH A BIT MORE SUBSTANTIAL, I ADDED STRIPS OF PROSCUITTO WHICH GIVE IT A BIT MORE PUNCH. THE TECHNIQUE IS SIMILAR TO CACIO E PEPE, WHERE VIGOROUS STIRRING CREATES AN EMULSION OF PASTA WATER, CHEESE, OLIVE OIL AND BUTTER; A CREAMY TEXTURE, WHICH, HOPEFULLY, CAN BANISH THE AFTERTASTE OF TURKEY UNTIL NEXT THANKSGIVING ROLLS AROUND. [cooked-info
BRING A LARGE POT OF WATER TO A BOIL. SALT GENEROUSLY
MEANWHILE...
PUT THE ZUCCHINI IN A SINK FULL OF WATER FOR 15 MINUTES. SCRUB OFF THE SKINS WITH A VEGETABLE BRUSH. PAT DRY. TRIM THE ENDS. CUT INTO PIECES ABOUT 2" LONG AND 1/4" THICK.
ROLL UP THE PROSCUITTO SLICES LIKE A CARPET, THEN SLICE CROSSWISE INTO 1/4" STRIPS.
TRIM THE LEEK, RESERVING THE WHITE AND PALE GREEN PART. SLICE LENGTHWISE IN HALF AND RINSE OFF ANY GRIT UNDER RUNNING WATER. CUT CROSSWISE INTO 1/2" PIECES.
ADD THE BUCATINI TO THE POT. GOOD PASTA COOKS IN 10-12 MINUTES. TOWARDS THE END OF THE COOKING SCOOP OUT A CUP OF PASTA WATER.
WHEN THE PASTA IS STILL AL DENTE, DRAIN. RETURN THE POT TO THE STOVE. LOWER THE FLAME TO MEDIUM.
POUR IN 2 TBSPS OF OLIVE OIL AND 3 TBSPS OF BUTTER. WHEN IT MELTS, TOSS IN THE ZUCCHINI. STIR FOR ABOUT A MINUTE, THEN ADD THE LEEKS. STIR FOR 30 SECONDS. DON'T ALLOW THE LEEKS TO BROWN. ADD SALT AND GENEROUS GRINDS OF PEPPER.
ADD ABOUT 3/4 CUP OF PASTA WATER, THE PASTA AND 3/4 CUP OF PARMESAN. STIR VIGOROUSLY WITH A WOODEN SPOON TILL THE PASTA HAS A CREAMY CONSISTENCY. ADD MORE WATER IF NECESSARY. STIR IN THE PROSCUITTO.
EMPTY INTO A WARM PASTA BOWL. GARNISH WITH FRESHLY CHOPPED CHIVES. SERVE WITH EXTRA PARMESAN ON THE SIDE.
SERVES 4
Ingredients
Directions
BRING A LARGE POT OF WATER TO A BOIL. SALT GENEROUSLY
MEANWHILE...
PUT THE ZUCCHINI IN A SINK FULL OF WATER FOR 15 MINUTES. SCRUB OFF THE SKINS WITH A VEGETABLE BRUSH. PAT DRY. TRIM THE ENDS. CUT INTO PIECES ABOUT 2" LONG AND 1/4" THICK.
ROLL UP THE PROSCUITTO SLICES LIKE A CARPET, THEN SLICE CROSSWISE INTO 1/4" STRIPS.
TRIM THE LEEK, RESERVING THE WHITE AND PALE GREEN PART. SLICE LENGTHWISE IN HALF AND RINSE OFF ANY GRIT UNDER RUNNING WATER. CUT CROSSWISE INTO 1/2" PIECES.
ADD THE BUCATINI TO THE POT. GOOD PASTA COOKS IN 10-12 MINUTES. TOWARDS THE END OF THE COOKING SCOOP OUT A CUP OF PASTA WATER.
WHEN THE PASTA IS STILL AL DENTE, DRAIN. RETURN THE POT TO THE STOVE. LOWER THE FLAME TO MEDIUM.
POUR IN 2 TBSPS OF OLIVE OIL AND 3 TBSPS OF BUTTER. WHEN IT MELTS, TOSS IN THE ZUCCHINI. STIR FOR ABOUT A MINUTE, THEN ADD THE LEEKS. STIR FOR 30 SECONDS. DON'T ALLOW THE LEEKS TO BROWN. ADD SALT AND GENEROUS GRINDS OF PEPPER.
ADD ABOUT 3/4 CUP OF PASTA WATER, THE PASTA AND 3/4 CUP OF PARMESAN. STIR VIGOROUSLY WITH A WOODEN SPOON TILL THE PASTA HAS A CREAMY CONSISTENCY. ADD MORE WATER IF NECESSARY. STIR IN THE PROSCUITTO.
EMPTY INTO A WARM PASTA BOWL. GARNISH WITH FRESHLY CHOPPED CHIVES. SERVE WITH EXTRA PARMESAN ON THE SIDE.
SERVES 4
