Description
Adapted from Michael Chiarello’s The Tra Vigne Cookbook
Ingredients
- 1 1/2 to 2 lbs. zucchini or yellow squash
- ¼ cup extra-virgin olive oil
- 1 small shallot, thinly sliced
- 4 garlic cloves, thinly sliced
- kosher salt
- ½ teaspoon crushed red pepper flakes or less if you are sensitive to heat
- 1/2 lb. spaghetti or other long noodle
- freshly cracked black pepper, to taste
- ½ cup grated Parmigiano Reggiano
- zest of one lemon
- 1/2 to 1 cup finely chopped parsley
- 1/4 cup finely chopped basil, optional
Instructions
- Bring a large pot of water to a boil.
- Using a mandoline or turning slicer, cut the squash into long thin strips. Alternatively, cut the squash with a knife as thinly as you are able. Place the sliced squash in a colander in your sink.
- Place the olive oil, shallots, and garlic in a large skillet. Season with a pinch of salt. Turn the heat to high. As soon as you see the oil beginning to shimmer, give the shallots and garlic a stir, cover the lid, and turn the heat to low. Cook for roughly 10 minutes, or until the shallots and garlic are very soft.
- When the pasta water boils, add 2 tablespoons kosher salt. Boil the pasta till al dente, reserving at least 1 cup of the pasta cooking liquid.
- Meanwhile, uncover the lid of the pan with the shallots and garlic. Add the crushed red pepper flakes and stir briefly.
- Drain the pasta over the colander containing the squash, then transfer the pasta and squash to the skillet. Add 1 cup of the pasta cooking liquid and stir to combine. Season with pepper. Add the Parmigiano. Toss. Taste. Season with kosher salt and pepper to taste.
- Remove from the heat and add the herbs and lemon zest. Toss again to combine. Taste. Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
