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PASTA WITH ZUCCHINI AND BASIL
1 lb. fresh zucchini
olive oil, about 2 T
3 T butter
1 t flour dissolved in 1/3 C milk
1 egg yolk (optional), beaten with a fork
1/2 C freshly grated parmesan cheese
1/4 C freshly grated romano cheese
2/3 C fresh basil leaves, torn into smallish pieces,
OR 2/3 C chopped parsley
1 lb. pasta

Start the pasta water.

Wash the zucchini well and slice it into thin (1/8"-1/4") slices the long
way. Coat the slices lightly with olive oil and sear in a very hot dry skillet or griddle. The zucchini should be cooked until they are brown, limp, and have given up much of their moisture. Cut the cooked zucchini slices into matchsticks.

Finish assembling the rest of the ingredients and cook the pasta. When the pasta is almost cooked, put 2 T of the butter in a frying pan over medium heat. When the butter foam begins to subside, turn the heat down to medium-low and stir in the flour and milk mixture, a little at a time.

Cook, stirring constantly, for half a minute. Add the zucchini strips and cook for a minute more, turning the zucchini over to coat thoroughly.
Remove from heat and vigorously stir in the remaining 1 T of butter and the egg yolk.

Toss the cooked drained pasta with the sauce, stir in the grated cheeses, stir in the basil, and serve immediately.

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan

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