Cooked - Pasta With Creamy Zucchini Sauce

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pasta With Creamy Zucchini Sauce

4.0

50g / 3 tbsp unsalted butter

2 garlic cloves, minced

½ onion, finely sliced (brown, white, yellow)

600g / 1.2 lb zucchini (courgette), grated using standard box grater

½ tsp EACH salt and 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)

300g/10oz spaghetti, fettucini or other long strand pasta (I used bucatini)

Parmesan

Extra finishing options: Handful of fresh basil (stir in at end), sprinkle of bacon or pangrattato

Bring a large pot of water to the boil with 1 tablespoon of salt.
Cook pasta per packet directions MINUS 2 minutes (yes, 2 whole minutes!) - pasta should be a bit too firm in the middle.
Scoop out a big mug of pasta cook water, set aside (for sauce loosening, just in case), then drain.
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, then 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, then use two wooden spoons to toss well for 2 minutes, or until sauce reduces and is coating the pasta instead of pooling in the skillet.
Remove from stove, serve immediately, garnished with extra parmesan.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 2 weeks ago

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