RIGATONI CON GLI ZUCCHINI
Rigatoni with zucchini
1 lb rigatoni pasta
3 tablespoons butter
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
6 zucchini, sliced in thin wheels
1 teaspoon crushed red pepper flakes
salt and freshly ground black pepper to taste
3 tablespoons finely chopped parsley
1/2 cup freshly grated Parmesan cheese
Cook the rigatoni in a large pot of salted, boiling water until at dente ..
In a large skillet, saute the garlic in the butter and oil until it starts
to change color. Add the zucchini and pepper flakes. Saute over high heat
until the zucchini begin to turn golden
brown .. Lower heat, cover the pan with a lid, and simmer until the zucchini
are just tender. Season with salt and pepper .. Drain the pasta and place in
a heated serving dish. . Add the zucchini, parsley, and Parmesan, and toss
well. Serve hot.
Serres: 4 . Prep: 5 min. . Cooking: 12 min. . Level: 1
Reader's Digest The Encyclopedia of Italian Cooking
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