Spaghetti with onion and zucchini
Yes, I hear you... "Zucchini again?"
As I've mentioned before, I would usually cook dishes with repeated ingredients one after another coz I bought too many, or because they were cheaper when bought in sets of 2 or more. But this round, it was not as 'stressful' since I was only cooking for the husband and myself. ;)
Linguine with zucchini and onions (adapted from "Thirty Minute Pasta by Giuliano Hazan")
Serves 4
1 medium to large sweet yellow onion
4 tablespoons butter
Salt
1 ¼ pounds zucchini
Freshly ground black pepper
1 pound linguine
1/3 cup freshly grated Parmigiano-Reggiano
1. Fill a pot for the pasta with about 6 quarts of water, place over high heat and bring to a boil.
2. Peel the onions and very thinly slice them crosswise. Put the butter in a 12-inch skillet, add the sliced onions, and place over medium-high heat. Season lightly with salt and saute until the onions begin to turn a rich, golden colour, 6 to 8 minutes.
3. While the onions are sauteing, wash the zucchini, cut off the ends, and slice into half moons about ¼ inch thick.
4. When the onions are ready, add the zucchini and season with salt and pepper. Cook, stirring occasionally, until the zucchini are quite tender and have started lightly browning, 12 to 15 minutes.
5. After the zucchini have cooked about 10 minutes, add about 2 tablespoons salt to the boiling pasta water, add the linguine, and stir until all the strands are submerged. Cook until al dente.
6. When the pasta is done, drain well, toss with the sauce and the Parmigiano-Reggiano, and serve at once.
