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1
Add in zucchini and 2 Tbsp.
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2
salt to 4 to 5 qts rapidly boiling water and cook till zucchini are tender.
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3
Lift them out with a slotted spoon (reserving the cooking water) and transfer to bowl, then press on zucchini with a wooden spoon to expell excess water.
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4
Finely chop cooked zucchini by hand or possibly in a food processor, or possibly mash with a fork.
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5
If using a food processor, be careful-zucchini should retain some of its texture, not become pureed.
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6
Add in butter, cream, the 1/2 c. parmigiano, nutmeg and salt and pepper to taste.
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7
Set sauce aside.
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8
Return zucchini cooking water to a boil and add in pasta; stir and continue to stir frequently to prevent pasta from sticking together.
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9
Taste pasta after 9 to 10 min; it should be cooked thoroughly but still be hard to the bite (al dente).
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10
If necessary, continue cooking.
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11
If in doubt, drain immediately-pasta will continue to cook while it is warm.
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12
Take care not to overdrain; pasta should be piping warm and still dripping a little when it is transfered to a serving bowl.
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13
Transfer pasta to bowl, pour sauce over top, and toss.
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14
Serve immediately.
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15
Pass parmigiano at the table.
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16
Comments: Here is a recipe by Camilla Destefanis for a very quick, delicious pasta dish in the summer, when zucchini are at their prime.
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17
In fact, once the zucchini are cooked, the sauce is practically instant.
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18
Select young, tender squash for the sweetest, tastiest sauce.
