08 Sep The End of Summer and its Zucchini (with recipe for Zucchini Pasta)

Sitting on the terrace of our friends’ country house in Abruzzo, the morning sun hangs lower than it did two weeks ago. The last of the figs have fallen to the ground and the pomegranates have turned from green to pink. The cactus plants that surround the property are now decorated with crimson fruit—like baubles on a Christmas tree. 

It’s my first time experiencing seasons outside a city, and there’s something so special about it. I feel connected to nature and to the earth. 

Luke and I spent the hottest part of summer in Umbria, arriving during a grueling heat wave. Mornings and late afternoons were spent in our farmhouse apartment’s garden, drinking coffee and watching the sun rise and set. When the air was heavy with heat, we’d retreat to the stone apartment and lie in front of the fan. At night, when the breeze turned cool, I’d see our neighbor walk the grounds with her basket, picking fresh tomatoes and zucchini. Her husband would come over with armfuls of small plums from his trees—and then, the day before we left, a bowl full of the season’s first figs. 

Eating with the seasons is something I learned to appreciate when I moved to Romania—a place where local produce is king. Want blueberries in January? Too bad. Instead, try apples or quince. Looking for celery tops? Well, that’s hit or miss. Better to plan for the bulb, called celeriac. 

This way of eating is not only healthier and better for the planet, but really pushes you as a cook—allowing you to experiment with textures, flavors, and new recipes. 

While this summer in Italy hasn’t introduced me to new fruits or vegetables, the bounty of zucchini from local gardens has meant we’ve had more squash than we knew what to do with. And while I’ve added it to things like ratatouille, frittatas, and warm salads, I’ve also experimented with variations of zucchini pasta—and landed on a version that will forever remind me of this Italian summer. 

Zucchini Pasta (serves 4)

Ingredients:

• 1 package of dried pasta (I like rigatoni, but I also discovered a variety here in Abruzzo called tagliacci, which looks like short pieces of thick spaghetti)
• 4-5 zucchinis, depending on size 
• 3 cloves of garlic
• Fresh parmesan cheese
• Sea salt, freshly cracked pepper, olive oil, water

Method:

• Get out two pots. Fill one with water and mix in enough salt so that it tastes like the sea. Bring to a boil.
• While the water is coming to a boil, chop your zucchini into cubes. (I cut mine in half, vertically, then I cut those halves vertically. Then I chop into bite-sized pieces.) Mince your garlic. 
• When the water is boiling, add your pasta. You’ll cook this for half the recommended amount of time. (For example, I cooked the rigatoni for 5 minutes.)
• In the other pot, add your zucchini, a big glug of olive oil, salt and pepper and sautée over medium-high heat to get some color on the zucchini. After about a minute, lower the heat to medium and add your garlic. 
• When the pasta is half-cooked, turn off the heat and ladle pasta water into the zucchini pot until the zucchini is completely covered (by about two inches). 
• Drain your pasta and add it to the zucchini pot and mix together. Note that you might need to add some additional tap water to ensure the pasta cooks through.
•  Cook until the pasta is to your liking (I like mine al dente) and the zucchini is nice and tender. Turn off the heat and add in about ¼ cup of parmesan cheese and a few more cracks of pepper. 
• The final dish will look almost like a soup. I like to dish out servings using a soup ladle and top with torn basil, some good olive oil, and a bit more parmesan. 

Leftovers keep really well because of the extra liquid. Note that you might not use all the liquid in the pot, but you can if you want to slurp up the delicious garlicky-parmesan broth!