We love zucchini, always looking for new ways to stick it into dishes. Yellow squash, hmm, probably almost the same flavor profile, but the wrong color, so when this squash and bean combo appeared, bob's food radar went off and the newspaper page was pulled for a trial run. We've been doing half pound pasta quantities to limit our carb intake these days, which has the downside of limiting leftovers, maybe we should reconsider that. So anyway, we kept the zucchini and bean levels but used only one third the pasta, making it more hearty which we liked very much in the finished product. Bucatini is classic with an amatriciana sauce, but in this case it also works well, nice presentation and seems to go with the sauce too. Is that enough chatter?
what she said | what we did | |||
1/4 c + 1 T | extra virgin olive oil | 1/4 c + 1 T | extra virgin olive oil | |
1 t | hot red pepper flakes (or to taste) | 1 t | hot red pepper flakes (or to taste) | |
1 1/2 lb | squash (she used yellow), cut into thin disks | 4 medium | zucchini, cut into thin half disks | |
4 | garlic cloves, sliced thinly | 4 | garlic cloves, pressed | |
1 16 oz can | cannellini or white navy beans | 1 16 oz can | cannellini beans (it's Italian!) | |
salt and freshly ground black pepper | salt and freshly ground black pepper | |||
1 1/2 lb | bucatini or other pasta | bucatini (okay, will work with other pasta) | ||
1/4 c | freshly chopped Italian parsley (or 4 T dried) | freshly chopped Italian parsley | ||
1/4 c | Parmesan cheese, grated | 1/4 c | parmigiano, plus extra on each serving! |