This is a simple and hearty meal; basically a stovetop version of mac’n’cheese, but with a northern Italian style. Keep this one in mind for summer when you have zucchini to use up!
1 lb penne rigate
Generous salt for pasta water
3 small zucchini, sliced into thin strips (about 3 c.)
1 clove garlic,*
5 oz sharp provolone, grated
2 c. milk
4 Tbps. butter, divided
1 Tbsp. flour
*The garlic step is optional, and a little bit fussy, but gives you more flavor
Slice the zucchini into strips about 2″ long and 1/4″ wide.
Make a roux by heating 1 Tbsp. of the butter in a small saucepan until bubbling, and adding the flour, whisking until smooth and bubbling. Add the milk and bring to a bare simmer, whisking until it thickens ~5 minutes. Stir in the cheese until melted. Set aside.
Boil the pasta in generously salted water and cook until al dente . Do not drain–try to time this to coincide with finishing the zucchini.
*Fussy garlic step: heat the remaining butter in a large frying pan until bubbling, and gently saute the garlic until just starting to color. Remove the garlic so you have garlic-flavored butter. Seriously: if you leave it in, it will overpower the delicate flavor of the cheese.
Otherwise just heat up the remaining butter and omit the garlic.
Saute the zucchini strips over medium high heat until the edges are starting to brown. Use a slotted scooper to add the pasta to the pan, and continue to stir so it doesn’t stick. You want to add it this way, so that the pasta water makes a bit of a creamy sauce. When you have all the pasta added to the pan, pour over the cheese sauce and toss to coat. Adjust salt if necessary, and turn off the heat. Serve with freshly ground black pepper.