Pappardelle of zucchini

4 servings

Ingredients

Quantity Ingredient
1 pounds Zucchini -- washed, trim ends
1 pounds Yellow Squash -- washed, trim ends
2 tablespoons Olive Oil
2 tablespoons White Wine
2 tablespoons Garlic -- minced
½ teaspoon Kosher Salt
Black Pepper -- freshly ground
½ cup Basil -- cut in thin ribbons
2 mediums Tomatoes, Peeled, Seeded,
& Diced
2 cups Basic Tomato Sauce
2 tablespoons Heavy Cream
¼ cup Parmigiano-Reggiano finely grated

Directions

1. Slice the zucchini and squash lengthwise into ⅛-inch strips on a mandoline. (If you don't have a mandoline, the backside of a spatula-shaped cheese slicer is just as effective.) Be sure the zucchini slices are not stuck together.

2. Heat the olive oil over high heat in a large skillet. Just before the olive oil begins to smoke, add the cut squash and stir. Continue stirring for 3 to 4 mins, or until the squash strips are barely wilted, Add the white wine, garlic, salt, and pepper. Toss in the basil and tomatoes. Stir in the tomato sauce, heavy cream, and half the Parmigiano. Bring to a boil. Serve immediately with the remaining Parmigiano sprinkled on top.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-20-95 (22:13) (159) Fido: Cooking

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