So the other day I wanted to prepare a quick lunch and as usual I opened the fridge and looked for inspiration and there it was: zucchini and Asiago cheese. And there I thought pasta with raw zucchini and diced Asiago!
- 3-4 oz. short pasta per person (e.g., penne, rigatoni, fusilli)
- 1 zucchini per person
- 1 oz cheese per person
- First I put the water for the past to boil. Then, I grated down the zucchini using a cheese grater. I seasoned the zucchini with a pinch of salt, pepper and a bit of oil. I diced the cheese and added it to the mixture. You want to dice up the cheese and add it to the mixture so that the cheese is at room temperature when you add the pasta and it can melt well. Finally I cooked the pasta al dente, drained it and added it to the zucchini and cheese.
- A quick pasta that showcases at best flavorful zucchini from your garden or your CSA box!
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