This is one of the 2 dishes I make when I get a craving for zucchini, the
other is just the zucchini part without the pasta and in this case I serve
them along with a nice loaf of bread.

Ingredients for 2:
130 grams (1/2 lb) pasta
2 zucchini*
1 medium onion, white
50 grams (1/5th lb) unsalted butter
grated aged cheese
salt

* The zucchini I use are about 8" long with a diameter of about 2".

I cut the zucchini in wheels, half an inch thick, then am ready to start:
put a pot full of salted water oh high heat, put the butter in a skillet and
let it melt over very low heat, then add the finely chopped onion and let it
sautee untile it starts getting transparent, then add the zucchini wheels.
After one minute or two I add a ladle of water and cover, in 10 minutes the
zucchini will be cooked. Toss the pasta in the pot, remove the lid from the
zucchini and let them get to the right moisture while the pasta cooks. Based
on the pasta's cooking time it will be ready when the zucchinis will be
ready or later, it's not an issue if they sit some minutes, maybe cover them
to slow down cooling.
When the pasta is done, drain it and add it to the skillet with the
zucchini, add a lot of grated aged cheese and mix. More grated cheese on the
table is very welcome.
My favorite pasta formats for this dish are tortiglioni and conchiglie.
Tortiglioni:
http://static3.depositphotos.com/100...ioni-Pasta.jpg
Conchiglie:
http://www.italien-pasta.com/FOTO%20...%20%281%29.jpg
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Thu, 27 Jun 2013 13:02:39 +0200, "ViLco" > wrote:

> Tortiglioni:
> http://static3.depositphotos.com/100...ioni-Pasta.jpg

I need to pay better attention to names the next time I'm at the
store! I don't think I've ever seen tortiglioni, but it's so close to
rigatoni that maybe I have and just didn't realize it.

--
Food is an important part of a balanced diet.

sf wrote:

>> Tortiglioni:
>> http://static3.depositphotos.com/100...ioni-Pasta.jpg

> I need to pay better attention to names the next time I'm at the
> store! I don't think I've ever seen tortiglioni, but it's so close to
> rigatoni that maybe I have and just didn't realize it.

Very close. In Barilla terms, they're a little less in diamater than
maccheroni and their scratch is spiral-like instead of longitudinal.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Thu, 27 Jun 2013 16:28:36 +0200, "ViLco" > wrote:

> sf wrote:
>
> >> Tortiglioni:
> >> http://static3.depositphotos.com/100...ioni-Pasta.jpg
>
> > I need to pay better attention to names the next time I'm at the
> > store! I don't think I've ever seen tortiglioni, but it's so close to
> > rigatoni that maybe I have and just didn't realize it.
>
> Very close. In Barilla terms, they're a little less in diamater than
> maccheroni and their scratch is spiral-like instead of longitudinal.

I noticed the way the ridges spiraled when I googled the image, very
cool. Barilla is a big brand here, so hopefully I'll remember to
check it out when I'm at the store.

--
Food is an important part of a balanced diet.

On 6/27/2013 11:49 AM, sf wrote:
> On Thu, 27 Jun 2013 16:28:36 +0200, "ViLco" > wrote:
>
>> sf wrote:
>>
>>>> Tortiglioni:
>>>> http://static3.depositphotos.com/100...ioni-Pasta.jpg
>>
>>> I need to pay better attention to names the next time I'm at the
>>> store! I don't think I've ever seen tortiglioni, but it's so close to
>>> rigatoni that maybe I have and just didn't realize it.
>>
>> Very close. In Barilla terms, they're a little less in diamater than
>> maccheroni and their scratch is spiral-like instead of longitudinal.
>
> I noticed the way the ridges spiraled when I googled the image, very
> cool. Barilla is a big brand here, so hopefully I'll remember to
> check it out when I'm at the store.
>
Put it on your shopping list. Paper or an app, doesn't matter. I
mostly buy Barilla pasta. This sounds like a recipe I would enjoy.
Locally grown summer squash including zucchini are coming to market
here. This sounds simple and tasty.

Jill