Rustic Italian Farmhouse Zucchini Sauce with Penne

By ShazInNV

From Kathleen Finn's "The Kitchen Counter Cooking School"

Ingredients

• Optional Ingredients:
• 3 tablespoons olive oil
• 3 pounds zucchini, chopped into 1/2-inch pieces
• 6 ounces whole wheat pasta, such as penne
• Coarse salt and freshly ground black pepper
• 1 cup carmelized onions
• cooked Italian sausage
• fresh basil
• pine nuts

Preparation

Step 1

In a large skillet, heat the olive oil over medium heat. Add the zucchini and toss to coat evenly. Cook, stirring frequently, over medium heat, until the zucchini browns and starts to fall apart. This should take about 15 to 25 minutes, depending on your pan, the heat level, and the size of the zucchini pieces.

Meanwhile, add the pasta to boiling salted water. Cook 2 minutes less than the package instructs. Before draining, carefully scoop out 3 cups of the hot pasta water. Add 1 cup of the pasta water to the browned zucchini. Bring to a gentle simmer, adjusting the heat if necessary, and stirring to scrape up any browned bits. Add another half cup of the pasta water and repeat the process until the zucchini takes on a thick, almost creamy consistency.

Add the cooked pasta to the zucchini mixture, along with a couple large pinches of coarse salt and plenty of freshly ground black pepper. Cook, for a couple of minutes, until the pasta softens. Stir in the any optional ingredients you are using. Remove the skillet from the heat and taste again to see if the dish needs salt or pepper before serving.