It's zucchini season! My brother gave me two huge zucchini's from his garden, and I wanted to try something new. I could not believe how delicious this Creamy Zucchini Sauce Pasta turned out, or that I could make a sauce out of a giant zucchini. When zucchini is cooked down, it turns very buttery. So, it makes sense that it would make the perfect sauce...It basically tastes like alfredo. Don’t believe me? Try it!
Check out the how to video: https://www.instagram.com/p/CgNAL9KFIkx/
Ingredients:
3-4 zucchinis (depending on the size), sliced
3 tbsp extra virgin olive oil
1/2 cup basil pesto
4 cloves of garlic, minced
2/3 cups heavy cream
2/3 cup parmesan cheese, grated
Salt & fresh ground pepper, to taste
2 tsp dried oregano
2 tsp dried basil
1 box of pasta
Fresh basil, for garnish
Instructions:
Bring a large pot of water to a boil over high heat. Cook the pasta according to the box instructions. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Place a dutch oven or large pot on the stove on medium heat. Coat the bottom of the pot in olive oil and add the sliced zucchini once the pot and oil are hot. Season the zucchini with salt and fresh ground pepper.
When cooking the zucchini, stir occasionally. Once it begins to soften and turns to a light golden brown color (about 8-10 minutes), stir in the garlic and pesto. Cook for an additional 5 minutes.
Remove the pot from the heat. Add the reserved pasta water to the zucchini and use an immersion blender to emulsify the zucchini to create the sauce texture. This should take about 2-3 minutes.
Place the pot back onto medium-low heat. Add the heavy cream, parmesan cheese, dried oregano and dried basil. Then whisk for about 2-3 minutes.
Add the pasta to the pot of zucchini sauce and stir.
Scoop into a bowl or dish. Garnish with fresh basil and fresh ground pepper!
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