Pennette with pink cream sauce and zucchini (Pennette con salsa rosa e zucchine dorate) from Verdura: Vegetables Italian Style by Viana La Place

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • michalow on August 04, 2018

    Delicious. I sliced my zucchini very thin, and it had pretty much dissolved into goo by the time it had browned in the oil. I'm not sure this is what was intended, but it made the final sauce satisfyingly thick and textured, and I will do it this way again. I used only a few tablespoons of cream, and served with a dollop of ricotta. So good.

  • clcorbi on July 06, 2017

    Unfortunately I have a bad cold and really couldn't taste much of this dish, but I'll note that a) it looked AMAZING and b) my boyfriend loved it and couldn't stop mentioning how tasty it was. So take that as you will! I did make a couple of changes--I fried the zucchini in two batches and set the slices aside on a plate while I made the rest of the sauce. I thought this might preserve their crispness a bit. I also used dried basil because I was out of fresh, and compensated by garnishing with a bit of fresh mint at the end. Half of one of my tomatoes accidentally flew into the sink, so I compensated by adding a spoonful of tomato paste while I browned the garlic. I'd probably do that again anyway. Once the sauce had reduced a bit, I added back in the zucchini, pasta, and a dash of pasta water, all of which produced a lovely silky sauce. Yum. Will repeat when less sick.

  • Breadcrumbs on June 01, 2015

    p. 218 - This made for a lovely, light dinner. The author notes that the burnished zucchini provides a rich counterpoint to the light tomato cream sauce. I opted to use asparagus for this dish because it’s in season so I made sure I got a nice char on it in the pan before adding the tomatoes. This was a very balanced dish, the asparagus was bright but the caramelization worked well with the tang of my less-than-optimal greenhouse tomatoes. mr bc stirred some roast chicken into his and he loved it. I didn’t need to add salt as the parmesan brought an adequate amount of saltiness to the dish but the freshly ground pepper is a must! I’d recommend this one. Photos here: http://chowhound.chow.com/topics/1015306?commentId=9586128#9586128

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