In Uruguay I have discovered this vegetable, and I thought of using it to create a pasta sauce before going back to New Zealand (where I guess that I could use zucchini or small marrows??? We'll see).
1 tbsp butter
500 ml vegetables stock
2 garlic cloves, peeled
Half cup parsley leaves
salt and black pepper to taste
Parmesan to serve (optional)
Wash and cut the zapallitos, then put in a pan with half of the butter and one garlic clove. Sauté and when the zapallitos start to dry up add the vegetable stock and cover. Cook until all the liquid has been absorbed and the zapallitos are creamy. In the meantime finely chopped the last garlic clove with the parsley and cook the pasta al dente. I used egg Farfalle (bow ties), made in Uruguay. Add the remaining butter and chopped parsley to the sauce and season with salt and pepper, then drain the pasta and mix. Serve immediately.
For vegans just substitute butter with Extra virgin olive oil and parmesan with ground almonds.
Photos and Recipes by Alessandra Zecchini ©