Fettuccine with Zucchini and Onions
I have had the book, Thirty Minute Pasta by Guiliano Hazan since 2011 and went through stages with it. First, I loved it and took it off the shelf at least once a week. Then, I found too many similarities in recipes and returned the book to it proper location.
Recently, I discovered that Margaret, and Kayte have been cooking recipes from this book weekly and enjoying themselves as well as eating well. That prompted me to take another look and in doing this, I found many recipes, I would like to make. Yes, I did find some repetition but I found enough unique recipes to make cooking along with the gals, very worthwhile. Hopefully, you will be seeing some examples of filling recipes from this book, in the near future.
I started with this Fettuccine with Zucchini and OnionsAfter cooking from this, I realized I like Guilano Hazan's style. His directions were clear, the recipes - simple and the results (based on only one recipe) very good. The ingredients are accessible and my personal issue is that being kosher, I can't get some of the cheese or use some of the meat and fish. Now that I am no longer cooking gluten-free, I have more choices in pasta.
The photos are great and give you a clear understanding of what the dish looks like. Not every recipe has a photo. I would say that probably every three or four pages shares photographic images. Usually, I would be disappointed but these are pasta dishes and don't vary in appearance as much as other food.
I should have timed the cooking of this dish from start to finish. I do know it went quickly. Boil, slice, saute, season, saute and mix together and eat, The longest period of time was waiting for the water to boil. It was certainly done within the thirty minutes. Of course, this is a simple dish. I am waiting to see how the time saving feature works for more complicated recipes. I don't remember running into a problem, the first time around.
Fettuccine with Zucchini and Onions (adapted)
1 large sweet yellow onion
2 tablespoons butter
2 tablespoons olive oil
salt and pepper to taste
2 medium-large zucchini
1 pound fettuccine
1/2 cup Parmigiano-Reggiono
Cook pasta according to package directions. Cook until al dente.
Peel onion and slice in thin pieces. Cut slices in half.
Put margarine and olive oil in a large skillet. Add the onions. Place over medium-high heat. Sprinkle with salt and saute until onions turn golden. (6 - 8 minutes)
Add pasta, mix together. Sprinkle Parmesan over dish.
Eat and enjoy.
I bet you want to see what the other ladies made so check out Kayte, Margaret, Peggy, Glennis
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Dear Chaya, This certainly is a good dish for the season; when zucchini are very plentiful.ReplyDelete
Looks good. xo Catherine
I love this recipe, I make it a lot in the summer when we have zucchini all the time. My guys like a bit of pasta with the meal most often (or some kind of potato) so I love this book as it has taught me how to make it all simple and delicious. Some repeating things but that has just made it so that I can throw things together quickly with a variation or two and have a new dish ready to go in no time. For people like us who find themselves throwing some pasta in the boiling pot a whole lot of evenings to round out a meal, this book has been a real favorite for changing it all up and not relying on just spaghetti and sauce/meatballs or alfredo which is what I used to do before, lol.ReplyDelete
That is the prettiest photo chaya! Looks professional! Will have to put this one on my to do list.ReplyDelete
That looks and sounds just amazing! Pinning this for later!ReplyDelete
This is a wonderful recipe, Chaya. I love the simple sauce and how the fresh zucchini and onions are allowed to shine! Pinned & sharing. Thank you for being a part of the Hearth and Soul hop. We appreciate your support :-)ReplyDelete