Recipe by Rachael Ray
- 3 medium zucchini
- 3 tbsp. olive oil
- 2 large Vidalia onions or white onions, quartered and thinly sliced
- 4 large cloves garlic, thinly sliced
- 1 cup vegetable stock
- 1 red chile pepper, finely chopped, or 1 tsp. crushed red pepper
- Salt and pepper
- A handful of basil, torn
- 1 lb. farro spaghetti (I like Moltograno)
- 1/2 cup grated Parmigiano-Reggiano, plus more to pass at the table
- EVOO, for drizzling
1. Bring a large pot of water to a boil for the pasta.
2. Halve the zucchini lengthwise and use a spoon to scrape out the seeds. Slice into 1/4- to 1/2-inch-thick half-moons.
3. In a large skillet, heat the oil, three turns of the pan, over medium-high. Add the onions and garlic; cook, stirring often, until softened, 3 to 4 minutes. Add the stock; cook until almost absorbed into the onions, about 12 minutes. Add the zucchini and chile, season with salt and pepper and simmer, stirring occasionally, until the zucchini is tender, 12 to 15 minutes. Wilt in the basil.
4. Meanwhile, salt the boiling water, add the pasta and cook until 1 minute shy of the package directions. Add 1/2 cup pasta cooking water to the zucchini mixture, then drain
the pasta. Add the pasta and 1/2 cup cheese to the skillet and toss to combine, adding an extra drizzle of EVOO if dry. Serve the pasta in shallow bowls, passing more cheese at the table.
Tip: "If you grow or pick pumpkins, roast a puree and freeze for pies, puddings and this risotto recipe. I make a puree of butternut squash for the same purposes as well."