Pasta with Creamy Zucchini Sauce
A delightful pasta dish featuring a creamy zucchini sauce for a rich and delicious meal.
Equipment
- large pot
- Skillet or pot
Ingredients
Main Ingredients
- 50 g unsalted butter
- 2 cloves garlic, minced
- ½ unit onion, finely sliced (brown, white, yellow)
- 600 g zucchini, grated using standard box grater
- 0.5 teaspoon salt
- 0.5 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, drained, about ⅔ of a can, OR fresh)
- 300 g spaghetti, fettucini or other long strand pasta (I used bucatini)
Finishing & Serving
- Parmesan
- fresh basil (optional, stir in at end)
- bacon or pangrattato (for sprinkling, optional)
Instructions
Cook Pasta
- Bring a large pot of water to the boil with 1 tablespoon of salt.
- Cook pasta per packet directions MINUS 2 minutes.
- Scoop out a big mug of pasta cook 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 it reduces in volume by about ½.
- Stir in cream, chicken stock, parmesan and corn. Bring to simmer, then reduce heat to medium and simmer for 3 minutes.
- Add pasta, use two wooden spoons to toss well for 2 minutes, or until sauce reduces and coats the pasta.
- Remove from stove, serve immediately, garnished with extra parmesan.
Notes
If using store bought parmesan, mix it in with the pasta instead of trying to melt it in the sauce for optimal results.
Nutrition
Serving: 1plateCalories: 631kcalCarbohydrates: 62gProtein: 18gFat: 35gSaturated Fat: 21gCholesterol: 112mgSodium: 547mgPotassium: 729mgFiber: 4gSugar: 7gVitamin A: 1572IUVitamin C: 33mgCalcium: 233mgIron: 2mg
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