Ligurian-Style Pasta Sauce with Zucchini and Carrots

Name: Ligurian-Style Pasta Sauce with Zucchini and Carrots (Sugo Ligure di Zucchine e Carote)
Yield: Enough sauce for 1 pound of boxed dry pasta or ¾ pound homemade fresh noodles, making 4 standard or 6 small servings
Cuisine: Ligurian
Ingredients: 2 tablespoons butter plus 1 to 2 tablespoons for tossing the pasta; 3 medium carrots; 1 pound young, glossy zucchini, small glossy zucchini, but not miniatures; 1 pound young, glossy zucchini, small glossy zucchini, but not miniatures; Salt; 1 cup chopped onion; 1 tablespoon vegetable oil; 2 tablespoons butter plus 1 to 2 tablespoons for tossing the pasta; 1 pound young, glossy zucchini, small glossy zucchini, but not miniatures; Marjoram, 1 tablespoon if fresh, 2 teaspoons if dried; chopped chili pepper, ⅛ teaspoon or to taste; 1 to 2 tablespoons butter; 1 cup freshly grated Parmigiano-Reggiano cheese

Sugo Ligure di Zucchine e Carote

Preparation info

Enough sauce for 1 pound of boxed dry pasta or ¾ pound homemade fresh noodles, making
4
standard

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

While I was staying at the Hotel Splendido in Portofino, my friend Danilo Solari, who was then marking time as the pool attendant but has since opened his own restaurant in Chiavari, suggested that the next time I dined in the hotel restaurant I try the pasta with julienne of zucchini and carrots. I have never been misled by Danilo, nor was I this time.

This is a lovely dish, the thin green and orange strands of the v

Ingredients

Europe
Italy
Main course
Sauce
Liguria
Pasta
Vegetarian
Mediterranean

Ingredients

Method