On the menu tonight – Pasta with Zucchini Basil Sauce!
First, I apologize for posting a couple of days late. We had some internet issues and what would have been cooking time was taken up by troubleshooting internet/networking issues. That said – this recipe comes from a cooking class that Audrey and I were supposed to take last week. We both ended up having to work late, so we didn’t get to attend. Luckily for us, I can follow a recipe! In this version, I used Angel Hair pasta. You can use whatever pasta you like, but you probably wouldn’t want to use a big thick pasta for this dish.
There aren’t too many ingredients and it doesn’t take too long either, so it’s another one of those pasta dishes you can file away for quick weeknight dinner. Check out the recipe and make your own version of Pasta with Zucchini Basil Sauce.
Pasta with Zucchini Basil Sauce
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Loading...Pasta with Zucchini Basil Sauce
Ingredients
- 4 Zucchini, cut into half moons or quartered depending on size of zucchini
- ½ onion, small diced
- 4 cloves garlic, minced
- 3 leaves of basil, chiffonade
- ¼ Cup Cream
- 1-2 tsp crushed red pepper flakes
- 2 Tbsp Olive Oil
- (Can Also Add Pancetta here for fun Flavor)
Instructions
In Small Sauce pot, over medium heat, add 2Tbsp of Olive oil to coat the bottom of the pot.
Add onion and pinch of salt and stir to be coated evenly. Let sauté for 3-4 min or until translucent.
Add garlic and stir, cook for 30-45 seconds or until garlic becomes aromatic.
Add Zucchini and stir.
Add ¼ cup water and now cover pot and let simmer. Zucchini will break down into softer form while releasing liquid, this is what we want.
Keep Stirring occasionally.
After 15 min, add cream and basil and stir.
Use your wooden spoon to mash up any additional larger pieces if you desire.
Cook Pasta using pasta method, and retain ¼ cup of the pasta water.
Add pasta and reserved pasta water into sauce pot.
Add crushed red pepper flakes and stir to combine.
Serve w/ fresh Parmesan cheese.
