tag:blogger.com,1999:blog-8450116885150562405.post3909748840975735745..comments2023-06-22T04:54:44.791-05:00Comments on Cooking 4 the Week: Zucchini Pasta with Fresh RicottaSunday Cookhttp://www.blogger.com/profile/11970869157225739725noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8450116885150562405.post-48350710970913673092008-07-02T13:11:00.000-05:002008-07-02T13:11:00.000-05:00Folks, that is some varsity-level advice there fro...Folks, that is some varsity-level advice there from Julia. I strongly endorse this method and her point on the zucchini moisture is a good one.Sunday Cookhttps://www.blogger.com/profile/11970869157225739725noreply@blogger.comtag:blogger.com,1999:blog-8450116885150562405.post-63198390171194767422008-07-02T12:58:00.000-05:002008-07-02T12:58:00.000-05:00Try cooking the pasta half a minute or so less and...Try cooking the pasta half a minute or so less and putting the zucchini strips into the colander before you drain it. If you put right back into the pot, toss it with a little olive oil, and put the lid back on to steam it a minute or two it'll save a step and some equipment.<BR/><BR/>If nothing else, the moisture the zucchini releases is probably tastier than pasta water.Juliahttps://www.blogger.com/profile/09652601001680591056noreply@blogger.com