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1
Zucchini Absorption Pasta
Submitted by The Culinary Passport on August 9, 2010 in Main Courses, Pasta
| Prep Time Cook Time |
Servings 5 | Difficulty Easy |
Ingredients
- ¼ cups Toasted Pine Nuts
- 4 teaspoons Extra Virgin Olive Oil
- 6 cloves Garlic, Minced
- 1 pound Penne Pasta
- 6 cups Chicken Stock
- 4 whole Small Zucchini, Cut Into Thin Sticks
- 2 teaspoons Salt And Pepper, Or To Taste
- ½ cups Grated Parmesan
Preparation Instructions
Toast the pine nuts in a dry pan. Set aside. Heat the oil in a very large pan or Dutch oven. Add the garlic and cook until fragrant. Then add the pasta and stir continuously for 2 minutes. Add just enough stock to cover the pasta and lower the heat to medium-low. Cover and simmer for 10 minutes, stirring from time to time. Five minutes into the cooking, add the zucchini, and sprinkle with salt and pepper. Taste the pasta; if it isn’t quite done and all the liquids have been absorbed, add a little more stock or water, cover, and cook for a few more minutes before tasting again. Adjust the seasoning. Toss pasta with the pine nuts and parmesan.
