Creamy One Pot Pasta

 with Zucchini

The ideal summer weeknight supper is this creamy pasta with jammy zucchini, which is ready in 30 minutes.

Ingredients :

• 1/4 cup olive oil

• 4 large or 5 medium zucchini, grated coarsely, should weigh 2 pounds

• split into 2 1/2 teaspoons, plus additional salt to taste

• freshly ground black pepper, plus additional amounts as desired.

• 3 1/4 cups water

• 1 pound dry rigatoni or penne pasta

• 6 ounces cream cheese, softened

• 1 lemon, juiced and zesting (about 2 tablespoons juice)

• 1/4 cup chopped toasted walnuts

STEPS :

     1. Cook the zucchini : 

Oil should be heated to a medium-high temperature in a sizable Dutch oven or saucepan with a sturdy bottom. Season the zucchini with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer, stirring periodically, for 10 to 12 minutes, or until the zucchini expels moisture, the liquid cooks out, and the zucchini caramelizes into a jam-like, spreadable consistency.

Reduce the heat to medium if you observe any browning at the bottom of your pot. When the zucchini is jammy, transfer it to a medium bowl and set aside.

     2. Cook the pasta : 

Add 3 1/4 cups water to the same pot (don't worry about scraping off any browned parts or pieces of zucchini that may have remained in the pot) and bring to a boil over high heat. Season the remaining 1 1/2 tablespoons salt into the water.

When the water is boiling, add the pasta and cream cheese and lower to medium-high heat. To distribute the cream cheese, break it up with the back of a wooden spoon. It's fine if the spaghetti isn't entirely submerged. 11 to 13 minutes, tossing regularly, until the pasta is al dente and the liquid is reduced and creamy. If all of the moisture has evaporated and the pasta remains uncooked, add a splash of water.

     3. Add the zucchini back in : 

Cook for 2 minutes, or until the zucchini, lemon zest, and lemon juice are warmed through. If necessary, add a splash of water to make a thin, glossy sauce. Whenever desired, season with salt and pepper. Divide among dishes and garnish with toasted walnuts. Serve.

Though it's best eaten right away, leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the microwave or in a saucepan with a splash of water.

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