This dish, which Ive adapted from the traditional spaghetti alla Nerano, is a perfect case in point!
Excerpted from Everyday Delicious copyright 2024 by Rocco DiSpirito.
Used by permission of Rodale Books an imprint and division of Penguin Random House LLC, New York.
Photo:Courtesy Photo
No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Meanwhile, set a deep saute pan over medium-high heat.
Once hot, add the olive oil and garlic and toast until the garlic is golden brown.
Add the zucchini and saute until its lightly browned.
Add the sun-dried tomatoes, basil and crushed red pepper and cook for 2 to 3 minutes.
Add the penne to the boiling water and cook to al dente according to the package directions.
Drain the pasta and add it to the pan of sauce.
Add the cold butter and Parmesan and stir until emulsified.
Serve garnished with basil and Parmesan.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
