Pasta with Creamy Zucchini Sauce
A luscious pasta dinner with creamy zucchini sauce, perfect for summer comfort and veggie intake.
Equipment
- Large pot
- large skillet
- box grater
Ingredients
- 50 g unsalted butter
- 2 garlic cloves, minced
- ½ onion, finely sliced
- 600 g zucchini, grated used standard box grater
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup thickened/heavy cream
- ¾ cup chicken or vegetable stock/broth low sodium
- ¾ cup parmesan, finely grated using microplane
- 1 cup corn, canned or fresh drained, about ⅔ of a can
- 300 g spaghetti, fettucini or other long strand pasta (used bucatini)
- extra parmesan for serving
- fresh basil optional, stir in at end
- bacon or pangrattato optional for garnish
Instructions
Cook Pasta
- Bring a large pot of water to a boil with 1 tablespoon of salt.
- Cook pasta per packet directions MINUS 2 minutes until it is a bit too firm in the middle.
- Scoop out a large mug of pasta cooking water, set aside, then drain.
Creamy Zucchini Sauce
- Melt butter in a large skillet or pot over medium-high heat.
- Add garlic and onion, cook for 1 ½ minutes until onion is slightly golden.
- Add zucchini, cook for 1 minute. Then add salt and pepper, stir for 2 minutes until reduced in volume by about ½.
- Stir in cream, chicken stock, parmesan and corn. Bring to simmer, then reduce heat and simmer for 3 minutes.
- Add pasta and toss well for 2 minutes or until sauce reduces and coats the pasta. If too thick, add a splash of reserved pasta cooking water.
- Remove from stove, serve immediately, garnished with extra parmesan.
Notes
If using store bought parmesan, add it in with the pasta; it won't melt through the sauce.
Nutrition
Serving: 1servingCalories: 631kcalCarbohydrates: 62gProtein: 18gFat: 35gSaturated Fat: 21gCholesterol: 112mgSodium: 547mgPotassium: 729mgFiber: 4gSugar: 7gVitamin A: 1572IUVitamin C: 33mgCalcium: 233mgIron: 2mg
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