Josh ordered a pasta dish in Capri that he still talks about all the time. The owner raved about his spaghetti with zucchini "cream". There was no milk or cream in the recipe, just pureed zucchini and parmesan cheese. I kept stealing bites from his plate, scrunching up my nose, and exclaiming "there just absolutely has to be cream in the dish." But the owner swore up and down that the recipe didn't include any.
I attempted a recreation of this dish, but with a few cheats - I used a dried whole wheat spaghetti instead of making fresh pasta. Whole wheat tends to have more of an al dente bite which matches well with this sauce. And I threw in a few tablespoons of mascarpone cheese since I had some laying around in the fridge.
The pasta came out pretty darn close to the Capri version. Now I'm seriously graving lemon granitas and beautiful Italian beaches.
Spaghetti with Zucchini Cream
makes 2 servings
3 zucchinis
1 T olive oil
6 ounces whole wheat spaghetti
3 T mascarpone
1/4 cup parmesan
Salt, pepper
Chop zucchini and cook on medium heat with olive oil until softened, about 5 minutes. Mix in mascarpone and a generous pinch of salt and pepper. Blend with an immersion blender until mostly smooth with a few pieces of zucchini for texture. Stir in parmesan. Season with salt and pepper to taste. Pour over spaghetti.
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