Originally published in the Today’s Parent May 2016 issue. Photo by Roberto Caruso.
Zucchini Cacio e PepeBy Chatelaine
The Italian translation for this dish is simply cheese and pepper—so you know it will be super delicious and fuss-free.
- 450 g farfalle
- 3 tbsp butter
- 1 garlic clove
- 2 small zucchini , coarsely grated
- 1/2 tsp salt
- 1 cup grated Parmesan
- black pepper
- Cook pasta, following package directions but omitting salt, until tender, 6 to 8 min. Drain, reserving 1/4 cup pasta water.
- Melt butter in a large pot over medium. Add garlic. Cook until soft, about 1 min. Add zucchini, salt and reserved pasta water, and cook for 1 min
- Add pasta, then remove from heat. Stir in Parmesan until melted. Season generously with pepper.
Nutrition (per serving)
- 27 g,
- 88 g,
- 19 g,
- 4 g,
- 736 mg.