Guest guest Posted February 13, 2007 Report Share Posted February 13, 2007 This is rich and creamy and I only make it for special occasions. It's luscious. Julie Corkscrews With Creamy Zucchini Sauce 1 1/2 pounds young zucchini, diced 2 tablespoons salt for cooking 2 tablespoons sweet unsalted butter 1 cup heavy cream 1/2 cup freshly grated parmigiano cheese plus more for the table 1/8 teaspoon freshly grated nutmeg salt and freshly ground black pepper to taste 1 pound fusilli or penne Add zucchini and 2 tablespoons salt to 4 to 5 quarts rapidly boiling water and cook until zucchini are tender. Lift them out with a slotted spoon (reserving the cooking water) and transfer to bowl, then press on zucchini with a wooden spoon to expel excess water. Finely chop cooked zucchini by hand or in a food processor, or mash with a fork. If using a food processor, be careful--zucchini should retain some of its texture, not become pureed. Add butter, cream, the 1/2 cup parmigiano, nutmeg and salt and pepper to taste. Set sauce aside. Return zucchini cooking water to a boil and add pasta; stir and continue to stir frequently to prevent pasta from sticking together. Taste pasta after 9 to 10 minutes; it should be cooked thoroughly but still be firm to the bite (al dente). If necessary, continue cooking. If in doubt, drain immediately--pasta will continue to cook while it is hot. Take care not to over drain; pasta should be piping hot and still dripping a little when it is transfered to a serving bowl. Transfer pasta to bowl, pour sauce over top, and toss. Serve immediately. Pass parmigiano at the table. Serves 4 to 6. ______________________________\ ____ Don't get soaked. Take a quick peak at the forecast with the Search weather shortcut. http://tools.search./shortcuts/#loc_weather Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2007 Report Share Posted February 16, 2007 Oh This sounds good. Thanks! Judy , Julie Knudsen <a4dzero wrote: > > This is rich and creamy and I only make it for special > occasions. It's luscious. > Julie > > Corkscrews With Creamy Zucchini Sauce > > 1 1/2 pounds young zucchini, diced > 2 tablespoons salt for cooking > 2 tablespoons sweet unsalted butter > 1 cup heavy cream > 1/2 cup freshly grated parmigiano cheese plus more for > the table > 1/8 teaspoon freshly grated nutmeg > salt and freshly ground black pepper to taste > 1 pound fusilli or penne > > Add zucchini and 2 tablespoons salt to 4 to 5 quarts > rapidly boiling water and cook until zucchini are > tender. Lift them out with a slotted spoon (reserving > the cooking water) and transfer to bowl, then press on > zucchini with a wooden spoon to expel excess water. > Finely chop cooked zucchini by hand or in a food > processor, or mash with a fork. If using a food > processor, be careful--zucchini should retain some of > its texture, not become pureed. Add butter, cream, the > 1/2 cup parmigiano, nutmeg and salt and pepper to > taste. Set sauce aside. > Return zucchini cooking water to a boil and add pasta; > stir and continue to stir frequently to prevent pasta > from sticking together. Taste pasta after 9 to 10 > minutes; it should be cooked thoroughly but still be > firm to the bite (al dente). If necessary, continue > cooking. If in doubt, drain immediately--pasta will > continue to cook while it is hot. Take care not to > over drain; pasta should be piping hot and still > dripping a little when it is transfered to a serving > bowl. Transfer pasta to bowl, pour sauce over top, and > toss. Serve immediately. Pass parmigiano at the table. > Serves 4 to 6. > > > > ____________________ ______________ > Don't get soaked. Take a quick peak at the forecast > with the Search weather shortcut. > http://tools.search./shortcuts/#loc_weather > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 I made this for dinner tonight! No special occasion, I ws just feeling up to making a great meal for my family. Truth be told, it even pumped up my Domestic Diva feeling a little more by the time I was done! I also tossed in some Morningstar Farms Meal Starter Chik'n. I served it with a Three Bean Salad and a Green Salad. It took me right about an hour to make the entire meal! One thing I'll note real quick: make sure the zuchinni is REALLY tender! The flesh was tender, but the skin was still a little too tough to mash with a fork. You should have seen me! I was really wishing for a food processor right then! Other than that, it was easy to pull together and a pleasure to make! All in all, the family loved it! It was also our first meal with a " meat " product, and that went well too! DH actually said, " you have outdone yourself again honey! " This dish is a keeper! Liz ----Original Message Follows---- Julie Knudsen <a4dzero Corkscrews With Creamy Zucchini Sauce Tue, 13 Feb 2007 15:29:09 -0800 (PST) This is rich and creamy and I only make it for special occasions. It's luscious. Julie Corkscrews With Creamy Zucchini Sauce (recipe in message archives) _______________ The average US Credit Score is 675. The cost to see yours: $0 by Experian. http://www.freecreditreport.com/pm/default.aspx?sc=660600 & bcd=EMAILFOOTERAVERAGE Quote Link to comment Share on other sites More sharing options...
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