Zucchini and Pasta in Browned Butter

This tastes wonderfully rich and decadent.

1 lb. gnocchi or other dense pasta, cooked

2 Tbsp. butter

2 Tbsp. green or red onion, chopped (or minced shallots)

1 lb. zucchini (about 3 small), ribbon sliced* or cut into super-thin rounds

1 pint cherry tomatoes (whole or halved)

Dash of salt and pepper

Dash of nutmeg

½ c. grated Parmesan cheese

½ c. parsley or carrot tops, chopped- optional

Melt butter in pan over med-high heat. Cook until butter is starting to brown, about 2 min. Add onion and zucchini. Cook, stirring often, until softened –about 2-3 min. Add tomatoes, salt, pepper, and nutmeg and cook 1-2 minutes until tomatoes start to break down. Stir in parmesan and parsley and toss with warm pasta and serve right away.

*To make zucchini ribbons: use a vegetable peeler or mandolin to thinly slice the zucchini lengthwise.

Recipe created or adapted by Liz Talley, Urban Graze

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