Camilla's "Corkscrews" With Creamy Zucchini Sauce

Updated at: Tue, 03 Sep 2024 21:29:51 GMT

Step 1

Add zucchini and 2 tablespoons salt to 4 to 5 quarts rapidly boiling water and cook until zucchini are tender. Lift them out with a slotted spoon (reserving the cooking water) and transfer to bowl, then press on zucchini with a wooden spoon to expel excess water. Finely chop cooked zucchini by hand or in a food processor, or mash with a fork. If using a food processor, be careful--zucchini should retain some of its texture, not become pureed. Add butter, cream, the 1/2 cup parmigiano, nutmeg and salt and pepper to taste. Set sauce aside.

Step 2

Return zucchini cooking water to a boil and add pasta; stir and continue to stir frequently to prevent pasta from sticking together. Taste pasta after 9 to 10 minutes; it should be cooked thoroughly but still be firm to the bite (al dente). If necessary, continue cooking. If in doubt, drain immediately--pasta will continue to cook while it is hot. Take care not to over drain; pasta should be piping hot and still dripping a little when it is transfered to a serving bowl. Transfer pasta to bowl, pour sauce over top, and toss. Serve immediately. Pass parmigiano at the table. Serves 4 to 6.

Step 3

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