Zucchini Glazed Spaghetti with Chocolate - Dallas News | myFOXdfw.com

Zucchini Glazed Spaghetti with Chocolate

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Adapted from: Pasta Modern: New & Inspired Recipes from Italy (Stewart, Tabori & Chang, 2013) by Francine Segan

Serves 4

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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