Since we’re heading into summer, zucchini and pasta seem to be everywhere these days. It’s a good and dependable combination (see two previous dishes I’ve made — both excellent — here and here). As I was making this I was asking myself how many zucchini pasta dishes one needs in their repertoire. Not many I don’t think.
This dish looks easy by appearances, but is a bit of a faff (how’s that for a nice English word). My tolerance for faff is quite high if the outcome is good, although I realize more and more that time is becoming an increasing pressure — I’ll never have as much time to dedicate to cooking as I did when I was in Germany, until maybe I’m retired. In this case, I’m not sure the effort was worth it.
Preparing this is a four-step process: frying the zucchini, making the basil “sauce,” cooking the noodles, and then throwing the dish together. None of it is difficult, but it’s a bit more effort than one would normally go to for weeknight pasta I’d say. I followed Ottolenghi’s recipe closely except I substituted the edamame for peas. Never again. I just don’t like peas in pasta.
I’d rate this a 5/10 — it didn’t pack nearly enough punch as I thought it would — although H. thought it should be given a much higher score! I’d been planning on saving some of it for today but he ate it all. I guess I had high expectations for this combination and it wasn’t a winning one for me unfortunately.