1 and ½ lbs. baby zucchini, cut in half and then halved again, and, if possible, into even finer strips.

one yellow onion, finely chopped

1 cup heavy cream

1/3 cup grated parmigiano reggiano cheese

4 TBS butter

 

Melt the butter in a sauté pan.

Cook the onion over medium heat until it is golden.

Turn up the heat and cook the zucchini until tender and slightly browned. Don't forget salt and pepper.

Add the heavy cream and cook until somewhat reduced.

(Can be cooked somewhat ahead to this point.)

Just before serving, add the grated cheese and stir.

Add the cooked pasta and stir for a moment over the heat to get the sauce to adhere.

 

Note to Teddy: Baby zucchini are very expensive. They're sweeter than regular zucchini and when cut in strips and cooked this way, they look like green strips of pasta. It's a beautiful and subtly luxurious dish, even more luxurious if cooked, as in the original recipe by Giuliano Hazan, with saffron added to the cream.