WITH ZUCCHINI AND ROSEMARY
1 Lb Rigatoni pasta (or any shape)
1/3 cup olive oil
½ tsp red pepper flakes (optional)
1 sprig fresh rosemary - stem removed
4 cloves garlic, chopped
1 medium onion, diced
3 Medium zucchini squash, cubed or thinly sliced
1 teaspoon of grated nutmeg (optional)
½ cup mozzarella cheese, cubed
1/3 cup shaved Parmesan cheese
Small handful fresh parsley, chopped for garnish
Salt and pepper to taste
1/3 cup salt for pasta water
Large pot for cooking pasta
Large skillet or sauté pan with lid
Scissors to cut parsley
Bowl for serving
Fill a large pot with water, enough to cover the pasta,
Cover and put on a high flame.
Heat a large skillet on medium-high flame.
Add olive oil, red pepper, garlic, onions and cook until onions are translucent.
Add zucchini and rosemary.
Season with salt and pepper.
Add nutmeg if using.
Turn heat from high to medium and stir often, covering and uncovering frequently.
Zucchini will be mushy and browned when ready.
When water is bubbling add the salt.
When it is boiling, add the pasta and cook 2 minutes less than recommended cooking time.
If the sauce needs liquid, add spoonfuls of pasta water as needed.
Dump the pasta - reserving 1 cup of cooking water.
Add pasta to the sauce pan and toss with pasta liquid as needed.
Add the mozzarella and Parmesan, toss till melted and pasta is “al dente.”
Garnish with fresh parsley.