Yes, that is what Isabella (my picky 3 year old, who rarely eats vegetables) says every time I make this recipe. "Mama, more zucchini," while there is still pasta hanging out in her bowl. That means we eat this dish almost once a week. (Sorry, Brian!) I've even been doubling the zucchini lately because she will pick it all out all and leave us just pasta. Crazy, I know, but this is how it goes in our house lately.
This recipe is simple and delicious. Seriously! And I meant to post it during the I'm-drowning-in-zucchini season that is now on it's way out. Maybe you Californians can still get a few batches in.
adapted from The Figs Table by Todd English and Sally Sampson
1/2 pound fedelini or thin spaghetti
1/2 cup olive oil
2-3 sprigs fresh rosemary, chopped
4-5 fresh garlic cloves, minced
1 pound zucchini (preferably baby ones), sliced thinly
2 cups chicken broth
salt & pepper
Bring a large pot of salted water to boil. Add pasta and cook until al dente. (You want the pasta to be slightly firm because it will soak up the chicken broth.) Drain and set aside.
Place a large skillet over medium-high heat and, when it is hot, add the oil. Add the rosemary and garlic and cook until the garlic is lightly toasted, about 3 minutes. Add the zucchini and stir well; braising it. Add the chicken broth and cook until the zucchini is tender, about 20 minutes. Add the fedelini, salt and pepper and cook about 1 minute.
Serve immediately with Parmesan cheese.