Rigatoni With Zucchini Sauce

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 8 tablespoons unsalted butter
• 2 lbs zucchini, trimmed and chopped
• 3 cups chopped onions
• 1 teaspoon sea salt (to taste)
• 1 cup loosely packed fresh flat-leaf parsley
• 1 lb dried rigatoni pasta
• 1/2 cup finely shredded zucchini (optional)
• grated parmigiano-reggiano cheese
• extra virgin olive oil (optional)

Recipe

• 1 melt the butter in a large saute pan; add in the chopped zucchini, onions, and salt; saute over medium ehat for 10-15 minutes, until the veggies are very soft without browning; set aside to cool for 20 minutes.
• 2 in batches, puree the zucchini-onion mixture with the parsley; return the sauce to a clean saute pan; place over low heat.
• 3 bring a big pot of water to a boil; add salt and then add the rigatoni; cook to al dente.
• 4 drain, reserving ½ cup of pasta water.
• 5 toss the pasta in the sauce, adding some of the pasta water if the sauce is too thick.
• 6 serve right away sprinkled with shredded zucchini and parmigiano-reggiano and a drizzle of olive oil.