Zucchini Recipes: zucchini, prawns and cherry tomatoes pasta
Posted on Mar 29, 2009 10:17:02 PM
I’ve finally made it with the quickest of the zucchini recipes with pasta. By “finally” I mean that Italians abroad are not big pasta eaters, at least in my experience, and in our household we’re no different. Pasta is lunch, not dinner food, and it’s not the best thing to have in the lunch box, as it should be eaten straightway.
This zucchini recipe was improvised with what we had in the fridge and my darling Claudia (a better cook than me when she wants) did the miracle. This picture is not good enough (like many of this blog. Will I ever improve?), but zucchini, prawns and tomatoes make a very colorful pasta sauce.
This pasta zucchini recipe is for two:
- 170g (6 oz) long pasta (tagliatelle or spaghetti)
- one chopped zucchini
- 100g (3 ½ oz) prawns
- 10 halved cherry tomatoes
- extra virgin olive oil
- ½ chopped onion
- 2/3 glass of white wine
- a clove of garlic
- salt and pepper
- a sprinkle of lemon juice (optional)
Let the shrimps thaw in boiling water if frozen. Heat some olive oil in a frying pan with the garlic and add the shrimps, half of the wine, and a sprinkle of lemon juice. Season and let it simmer until there’s little cooking liquid left.
Put the shrimps aside, rinse the frying pan and put it back on the fire with some more olive oil and the onion. Let it sauté at low heat until the onion is lucid, then turn up to medium heat and add the courgette and the rest of the wine.
Let the courgettes simmer until they start to become tender, then add the shrimps and the tomatoes. Cook for about five more minutes. The most important thing here is to take the pan off the stove when there’s still some liquid left. If the courgettes are still a bit raw it doesn’t matter.
Cook the pasta following the packet instructions, drain and transfer it to the pan. Stir all together at medium heat for 1-2 minutes and serve.
A final note on lemon. On the one hand it’s not a perfect match with zucchini and tomatoes, but on the other it gives a very interesting note. If you’re bold enough give it a try, otherwise this zucchini recipe can live without it.
More pasta recipes, more pasta sauces, and some tips on how to cook pasta properly
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