Pasta with Zucchini Sauce
Thinking ahead about my garden zucchini patch and I have a plan for the overload I am expecting. In this recipe, grating the zucchini makes it easily become part of the sauce for this easy pasta dish.
Ingredients
- 2 tbsp olive oil
- 5 cups grated zucchini
- salt and pepper to taste
- 1/2 cup cream
- 1/2 lb rigatoni, bowties, or screws
- 3 cups grated pecorino cheese with black peppercorns
- 1/4 to 1/3 cup pasta cooking water
- 1/2 cup minced mint
- 1/4 cup minced parsley
Directions
- Heat the olive oil in a saute pan large enough to toss the pasta and stir in the zucchini; cook on low heat until the zucchini is creamy looking. On low heat, stir in the cream and combine mixture well. Season with salt and pepper.
- Cook the pasta in 2 quarts of boiling salted water until al dente. Reserve ½ cup of the pasta cooking water and set aside. Add the pasta to the pan with the sauce and stir well.
- In a small bowl, whisk the cheese with enough of the reserved pasta water until it is well blended; stir into pan with the pasta and mix over low heat until everything is hot. Off the heat, stir in the mint and parsley; correct seasoning if needed and serve.
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