Pasta With Zucchini
|Diced zucchini||3 Cup (48 tbs), unpeeled (3 to 4 medium)|
|Finely chopped green onions||3 (bits of tops)|
|Chopped peeled fresh tomatoes/Lightly drained canned sliced baby tomatoes||3 Cup (48 tbs)|
|Garlic||1 Clove (5 gm), minced (large clove)|
|Chopped fresh parsley||2 Tablespoon|
|Canned anchovy fillets||2 Ounce, chopped (1 can)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Olive oil||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Linguine/Spaghettini /other small pasta||1 Pound|
Prepare all the vegetables, chop the anchovies, and grate the cheese before you start to cook.
Put on large pot of salted water for pasta and heat to boiling.
In heavy saucepan, heat 3 tablespoons butter and the olive oil.
Add zucchini, green onion and anchovies.
Stir-fry until slightly softened, 2 or 3 minutes.
Add tomatoes, garlic and parsley.
Stir until everything is shiny.
Cook slowly, stirring frequently a few more minutes.
Everything should be just barely tender and still colorful.
Season with pepper—no salt is needed.
Cook pasta in the boiling water until al dente, drain into a colander, and shake out the moisture.
Put butter in the hot pasta cooking pot and put pasta back in it.
Toss pasta with butter and half the cheese.
Pour on the sauce and toss again, lightly, until well mixed.
Serve on warm plates and sprinkle with rest of cheese.