Whole-Wheat Spaghetti with Zucchini and Sun-Dried Tomatoes
By America's Test KitchenPublished on June 25, 2013
Time
1 hour
Yield
Serves 4
Ingredients
¼ cup plus 1 tablespoon extra-virgin olive oil 6 medium garlic cloves, minced and pressed through garlic press (about 2 tablespoons)½ teaspoon red pepper flakes Table salt 2 medium zucchini, quartered lengthwise and cut into ½-inch pieces½ cup pine nuts, toasted and coarsely chopped½ cup coarsely chopped fresh basil leaves (see note)½ cup oil-packed sun-dried tomatoes, rinsed and coarsely chopped1 pound whole-wheat spaghetti (see photo below)1 ounce grated Pecorino Romano cheese (about ½ cup)
Before You Begin
Chop the basil at the last possible moment to prevent it from discoloring.
Instructions
- Combine 1/4 cup oil, garlic, pepper flakes, and 1/2 teaspoon salt in small bowl; set aside.
- Heat 1 tablespoon oil in skillet over medium-high heat, add zucchini and ¼ teaspoon salt, and cook, stirring frequently, until zucchini is tender, about 5 minutes.
- Push zucchini to sides of skillet to create 3-inch clearing; add oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir to combine garlic mixture with zucchini and cook for 1 minute longer. Remove skillet from heat and stir in pine nuts, basil, and sun-dried tomatoes.
- Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt to boiling water; cook until al dente. Reserve ¾ cup pasta cooking water, drain pasta, and return pasta to Dutch oven.
- Add sauce and reserved cooking water to pasta and toss to coat. Season with salt to taste. Transfer to serving bowl, sprinkle with cheese, and serve.
Time
1 hourYield
Serves 4Ingredients
¼ cup plus 1 tablespoon extra-virgin olive oil
6 medium garlic cloves, minced and pressed through garlic press (about 2 tablespoons)
½ teaspoon red pepper flakes
Table salt
2 medium zucchini, quartered lengthwise and cut into ½-inch pieces
½ cup pine nuts, toasted and coarsely chopped
½ cup coarsely chopped fresh basil leaves (see note)
½ cup oil-packed sun-dried tomatoes, rinsed and coarsely chopped
1 pound whole-wheat spaghetti (see photo below)
1 ounce grated Pecorino Romano cheese (about ½ cup)
Test Kitchen Techniques
Ingredients
¼ cup plus 1 tablespoon extra-virgin olive oil
6 medium garlic cloves, minced and pressed through garlic press (about 2 tablespoons)
½ teaspoon red pepper flakes
Table salt
2 medium zucchini, quartered lengthwise and cut into ½-inch pieces
½ cup pine nuts, toasted and coarsely chopped
½ cup coarsely chopped fresh basil leaves (see note)
½ cup oil-packed sun-dried tomatoes, rinsed and coarsely chopped
1 pound whole-wheat spaghetti (see photo below)
1 ounce grated Pecorino Romano cheese (about ½ cup)
Test Kitchen Techniques
Ingredients
¼ cup plus 1 tablespoon extra-virgin olive oil
6 medium garlic cloves, minced and pressed through garlic press (about 2 tablespoons)
½ teaspoon red pepper flakes
Table salt
2 medium zucchini, quartered lengthwise and cut into ½-inch pieces
½ cup pine nuts, toasted and coarsely chopped
½ cup coarsely chopped fresh basil leaves (see note)
½ cup oil-packed sun-dried tomatoes, rinsed and coarsely chopped
1 pound whole-wheat spaghetti (see photo below)
1 ounce grated Pecorino Romano cheese (about ½ cup)
Test Kitchen Techniques
Why This Recipe Works
We wanted to create a whole wheat pasta sauce recipe that would provide just the right complement to the hearty flavor and firm texture of whole-wheat spaghetti. We found that a boldly flavored sauce made with sun-dried tomatoes and sautéed zucchini provides a nice counterpoint to the whole-wheat pasta’s hearty texture. Starch from some added pasta liquid thickens the sauce and helps it cling to the spaghetti. A sprinkling of freshly grated Pecorino Romano, which our tasters preferred to the more subtle Parmesan, adds a salty tang to a simply sauced whole-wheat spaghetti recipe.
Before You Begin
Chop the basil at the last possible moment to prevent it from discoloring.
Instructions
- Combine 1/4 cup oil, garlic, pepper flakes, and 1/2 teaspoon salt in small bowl; set aside.
- Heat 1 tablespoon oil in skillet over medium-high heat, add zucchini and ¼ teaspoon salt, and cook, stirring frequently, until zucchini is tender, about 5 minutes.
- Push zucchini to sides of skillet to create 3-inch clearing; add oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir to combine garlic mixture with zucchini and cook for 1 minute longer. Remove skillet from heat and stir in pine nuts, basil, and sun-dried tomatoes.
- Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt to boiling water; cook until al dente. Reserve ¾ cup pasta cooking water, drain pasta, and return pasta to Dutch oven.
- Add sauce and reserved cooking water to pasta and toss to coat. Season with salt to taste. Transfer to serving bowl, sprinkle with cheese, and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments