Recipe Instructions:
2 to 3 medium zucchini or summer squash
2 tablespoons butter
2 tablespoons olive oil, plus more as needed
1 large yellow onion, chopped
4 large cloves garlic, chopped
Salt and pepper, to taste
1 dash nutmeg, or to taste
1 pound Pasta or gnocchi
Parmesan cheese, to serve (optional)
Bring a large pot of salted water to a boil. While it comes up to temperature, grate the zucchini using the large holes on a box grater.
In a large sauté pan over medium-high heat, melt butter into the olive oil. Add onion and garlic and sauté until fragrant, about 5 minutes. Add the grated squash and sprinkle generously with salt and pepper. Sauté until soft, and most of the liquid has evaporated, about 15 minutes. Add a dash of ground nutmeg to taste.
As the squash mixture cooks, cook the pasta or gnocchi to al dente, then use a slotted spoon to scoop it from the water directly into the sauté pan with the squash. Cook for another minute or so in the pan, then serve. Sprinkle with grated Parmesan cheese or with a splash of good olive oil.
