Adapted from: Pasta Modern: New & Inspired Recipes from Italy (Stewart, Tabori & Chang, 2013) by Francine Segan
A brilliant concept! Zucchini does double duty-sauce and veggie. After it's grated, it releases lots of lovely green juice, which is used to cook the pasta, coating it in a glossy glaze. The crisp grated pieces are then tossed with hot pasta to complete the light, rich dish. Not a drop of vibrantly fresh vegetable flavor goes to waste.
I love the interesting twist Italians do. Instead of cheese they top this dish with grated dark chocoate! Chocolate is a fabulous savory. Like wine, fine dark chocolate has an amazingly complex taste profile, with hundreds of distinct nuanced aromas and flavors.
4 large zucchini
2 garlic cloves, minced
1 pound spaghetti, preferably Felicetti Monograno farro pasta
2 tablespoons olive oil
Dark chocolate, preferably Perugina 70% Bittersweet Chocolate, grated
Grate the zucchini with a cheese grater into a colander lined with cheesecloth that's resting in a large bowl. Toss with salt and the garlic and let rest for 1 hour. Squeeze out all the liquid, you should get about 1 cup's worth of juice.
Parboil the pasta in lightly salted water, drain. Bring 1/2 cup of the zucchini juice to a boil in the same pot you just cooked the pasta. Toss in the pasta and cook until al dente, adding a little zucchini juice at a time so it absorbs into the cooking pasta and creates a nice glaze.
Toss the pasta with the raw grated zucchini and olive oil. Serve topped with grated chocolate.
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