Organic Whole Wheat Pennucce with Zucchini
Here is a way to use the glut of zucchini and other summer squash your garden has been producing. You can use fresh basil if you prefer it to thyme. Add it as a garnish just before serving. Pecorino Romano works as well as Parmesan.
The organic pasta has a pronounced wheat flavor.
1 tablespoon coarse sea salt
½ cup unsalted butter, softened
6 small zucchini, sliced into 1/4 inch rounds
1 shallot, thinly sliced
1 teaspoon fresh thyme leaves
1 package of Benedetto Cavalieri Whole Wheat Pennucce
Sea salt and freshly ground pepper
¾ cup freshly grated Parmesan Cheese.
Bring a large pot of water to boil. Add 1 tablespoon coarse sea salt.
In a medium skillet, melt ¼ cup of the butter over medium heat. Add the zucchini and sauté. After 2 minutes add the shallot. Stir occasionally, until tender-crisp, about 5 minutes. Sprinkle on the thyme and season with salt and pepper.
Meanwhile, add the pasta to salted boiling water. Give it a stir. Cook to package directions. Drain the pasta, not too well and arrange it on a warm platter.
Pour the zucchini mixture over the pasta. Add the remaining ¼ cup butter and the Parmesan cheese. Toss well.