So many zucchini grew in our garden over the summer that we had to freeze some. This recipe for corzetti pasta with zucchini sauce is our attempt at cleaning out the freezer from summer produce, while bringing estate into the kitchen right in the middle of Fall!
In this vegetarian corzetti pasta dish, zucchini are first sautèed in extra virgin olive oil, then mashed with parmigiano reggiano into a chunky sauce, which is just perfect for the intricate texture of corzetti. If you like a smoother sauce, you can use a food processor to create a deliciously creamy sauce.
Our corzetti pasta with zucchini sauce is jammy and thick, perfect for when you’re craving the flavors of summer. We hope you will love it as much as we do!
Corzetti Pasta with Zucchini Sauce
- 6 zucchini, diced
- 1 garlic clove, minced
- 3 tablespoons extra virgin olive oil
- 50 gr parmigiano reggiano, grated
- salt and pepper
Cover the bottom of a pan with extra virgin olive oil. When the oil is hot, add the garlic and the zucchini. Cook, stirring from time to time, for 8-10 minutes, until the zucchini is soft. Season with salt and pepper.
Remove from heat and transfer the zucchini into a bowl. With a fork, smash the zucchini, add the grated parmigiano reggiano and combine. Add some extra pepper if you wish.
In the meantime, cook the corzetti in salted boiling water until al dente. Drain and toss with the zucchini sauce. Top with more parmigiano reggiano and serve immediately.