Creamy Zucchini Pasta Dream!
Savor this delightful zucchini pasta featuring tender zucchini, garlic, and onion in a rich, creamy sauce.
Ingredients
- 50 g / 3 tbsp unsalted butter
- 2 garlic cloves (, minced)
- 1/2 onion (, finely sliced (brown, white, yellow))
- 600 g / 1.2 lb zucchini ((courgette), grated using standard box grater)
- 1/2 tsp EACH salt and pepper
- 1 cup thickened/heavy cream
- 3/4 cup chicken or vegetable stock/broth (, low sodium)
- 3/4 cup parmesan (, finely grated using microplane (Note 1 for store bought))
- 1 cup corn (canned, drained, about 2/3 of a can, OR fresh)
- 300 g/ 10oz spaghetti, fettucini or other long strand pasta
Instructions
- Cook pasta in a large pot of boiling salted water per packet directions MINUS 2 minutes until slightly firm. Scoop out 1 cup of pasta water, set aside, then drain.
- Melt butter in a large skillet or pot over medium-high heat.
- Add garlic and onion, cook for 1.5 minutes until onion is slightly golden.
- Add zucchini, cook for 1 minute. Then add salt and pepper, and stir for 2 minutes until it reduces in volume by about 1/2.
- Stir in heavy cream, stock/broth, parmesan cheese, and corn. Bring to a simmer and cook for 2-3 minutes until sauce thickens slightly.
- Add drained pasta to the sauce. Toss well to coat, adding reserved pasta water a tablespoon at a time if needed to reach desired consistency. Serve immediately.
Notes
- Use fresh zucchini for the best texture and flavor.
- Don't overcook the pasta; al dente is key for this sauce.
- Reserve pasta water: it's starchy and helps emulsify the sauce for perfect consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcook the pasta; al dente is key for this sauce.
- Reserve pasta water: it's starchy and helps emulsify the sauce for perfect consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.