This recipe calls for egg pappardelle, which are wide ribbon-like noodles. You can substitute other wide egg noodles, or fettucine, tagliatelle, even linguine.

4 medium zucchini
1 T butter
1 T olive oil
1 clove garlic, minced
salt and pepper, to taste
2-3 T Marsala or dry sherry OR sherry vinegar, or balsamic vinegar
1/4 c golden raisins (or Thompson raisins)
2 T pine nuts
12 oz egg pappardelle
3 T grated parmesan or romano cheese
fresh chopped parsley or scallions

1. Cut zucchini into very thin rounds. Heat butter and oil in a heavy saucepan and add zucchini rounds. Stir to coat with the butter and oil. Add minced garlic and season with salt and pepper. Cook over a low to medium heat for about 45 minutes, stirring occasionally. You want the zucchini rounds to retain some shape and color, so if they’re starting to break up, lower the heat. However, a puree-like texture is still very tasty, so you decide.

2. Meanwhile, gently warm the Marsala and toss in the raisins. Let them plump up for about 15 minutes. Toast the pines nuts over a low heat until starting to brown, watching that they don’t burn. Transfer the pine nuts to a small plate. Cook the pasta to your preference.

3. Once the zucchini is cooked to your liking, stir in the raisins and the soaking liquid. Taste for seasoning.

4. When the pasta is cooked, drain and put into a (warmed) serving bowl–or put it back into the pot. Add the zucchini mixture and toss to combine. Sprinkle over the pine nuts, grated cheese, and most of the parsley or scallions. Toss again. Sprinkle with the remaining parsley or scallions and serve.