Eating zucchini or, how to eat in season without chomping on sunflower sprouts
Not there’s anything bad about sprouts. But sometimes an eater wants to skip over the raw kale salad and vinegar slaw and eat some comfort food, even if IS summer and the bounty is plentiful!
Here’s how to do it:
Take a non ginormous zucchini or two, plop in a bowl of water to soak (Marcella’s technique for loosening ground sitting vegetable from its soil), boil some pasta, chop a bit of onion and sauté it in butter, add zucchini which you have cut into julienne, pour in some pasta water to reduce, add cream and saffron and reduce again. That’s it!
When your pasta — I recommend fettucine — is done, serve under cream sauce and add grated parmesan. I think I can skip the ice cream on this night. I had my cream in savory form, thanks!
1/4 # fettucini
4 T chopped onion
1-2 small zucchinis, cut into julienne strips, 1-1/2” by 1/4”
1 c heavy cream
Spring variation: substitute asparagus for zucchini; steam it ahead before cutting into 1-1/2” lengths before sautéing as above.