Ingredients with Measurements:
- 1 pound of semicotto pasta
- 2 medium-sized zucchinis, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of grated Parmesan cheese
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- 9x13 inch baking dish
- Skillet for sautéing vegetables
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the semicotto pasta and cook for 8-10 minutes or until al dente. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
4. Add the sliced zucchinis to the skillet and sauté until they are tender and slightly browned.
5. In a separate bowl, mix together the heavy cream and grated Parmesan cheese.
6. In a 9x13 inch baking dish, layer the cooked semicotto pasta on the bottom.
7. Pour the sautéed zucchinis and onions over the pasta.
8. Pour the heavy cream and Parmesan mixture over the zucchinis and onions.
9. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
10. Let the dish cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 34g
Protein: 16g
Substitutions for ingredients:
- Semicotto pasta can be substituted with any short pasta such as penne or rigatoni.
- Zucchinis can be substituted with any other summer squash such as yellow squash or pattypan squash.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any other hard cheese such as Pecorino Romano or Asiago.
Variations:
- Add cooked chicken or sausage for a meatier version.
- Add sliced mushrooms for a more earthy flavor.
- Add chopped sun-dried tomatoes for a tangy twist.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the dish.
- Don't overcook the zucchinis as they will become mushy.
- Use freshly grated Parmesan cheese for the best flavor.
- Let the dish cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the dish in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or basil for a pop of color.
Pairings:
Serve with a simple green salad and crusty bread.
Suggested side dishes:
Roasted vegetables or garlic bread.
Troubleshooting advice:
If the dish is too dry, add a splash of milk or cream to the top before reheating.
Food safety advice:
Be sure to cook the pasta and zucchinis to the proper temperature to avoid any foodborne illnesses.
Food history:
Semicotto pasta is a type of Italian pasta that is partially cooked and then dried. It is commonly used in baked pasta dishes.
Flavor profiles:
This dish is creamy, cheesy, and slightly sweet from the sautéed zucchinis.
Serving suggestions:
Serve hot and enjoy as a main dish or side dish.
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