Zucchini Absorption Pasta

1. 1

   Toast the pine nuts in a dry pan.

2. 2

   Set aside.

3. 3

   Heat the oil in a very large pan or Dutch oven.

4. 4

   Add the garlic and cook until fragrant.

5. 5

   Then add the pasta and stir continuously for 2 minutes.

6. 6

   Add just enough stock to cover the pasta and lower the heat to medium-low.

7. 7

   Cover and simmer for 10 minutes, stirring from time to time.

8. 8

   Five minutes into the cooking, add the zucchini, and sprinkle with salt and pepper.

9. 9

   Taste the pasta; if it isnt quite done and all the liquids have been absorbed, add a little more stock or water, cover, and cook for a few more minutes before tasting again.

10. 10

    Adjust the seasoning.

11. 11

    Toss pasta with the pine nuts and parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.