Elicoidali & Zucchini with Parsley-Tarragon-Pecorino Sauce

Elicoidali pasta with Zucchini and a Parsley-Tarragon-Pecorino Sauce

After a few weeks of cooking (and eating) just about every cuisine but Italian, I was craving a good, wholesome pasta dish. The zucchini in the fridge needed to be used so I improvised a sauce and made the above easy and appetizing dinner last night. Wanting to match the shape of the pasta to the zucchini, which I cut into 2″ x ¼” sticks, I chose a bag of elicoidali. This pasta consists of medium-sized, flat-cut tubes with spiraling ridges on the outside (elicoidali is Italian for “helix”), but a medium size rigatoni or large penne pasta would have also been perfectly fine. Regardless of your pasta choice, I’m certain that you will enjoy this satisfying vegetarian dinner.

Ingredients:

1 large zucchini, or 2 small ones, cut into 2″x1/4″ sticks
5-6 large grape tomatoes cut into slices
1 small red onion, chopped
½ bag elicoidiali or rigatoni pasta
2 Tbsp olive oil for sautéeing zucchini
½ cup fresh grated Pecorino
Several sprigs of fresh parsley for garnish

For the sauce:

1 cup packed fresh parsley leaves
1/2 cup packed fresh tarragon leaves
1/2 cup extra virgin olive oil
1/2 cup freshly grated Pecorino cheese
2 Tbsp chopped garlic
2 Tbsp lemon juice
2 Tbsp Adobo or Tabasco sauce, or 1 Tbsp red pepper flakes (optional)
2 Tbsp water
Salt & Pepper to taste

Directions:

Put all sauce ingredients in a small food processor and chop/blend, tasting for seasoning, adding more water or cheese as needed for consistency, one tablespoon at a time. Transfer to a small sauce pan and place it on the stove, ready to be warmed for several minutes when the pasta is almost done.

In a large non-stick skillet heat up the olive oil and sauté the zucchini and onion for about 5 minutes, careful to maintain some of the crunchiness. Add the sliced tomatoes and stir together for the last minute or two.

Meanwhile, bring a pot of water to a boil and cook the pasta until al dente. Drain in a colander and return pasta to pot, adding the warmed sauce and tossing to mix well. Add the sauce slowly to insure coating the pasta to your liking.  Plate the pasta and top with the zucchini; add the grated Pecorino, a twist of freshly ground pepper, the parsley sprigs, and serve immediately.

Buon appetito!

RSA

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