Pasta With Zucchini and Herb Puree (Pasta Con Crema Di Zucchini) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Another good way to use up garden zucchini. This sauce is surprisingly lush for being without butter or cream. Ingredients:
3 tablespoons extra virgin olive oil |
1 small onion, coarsely chopped |
3 garlic cloves, coarsely chopped |
1 lb zucchini, quartered lengthwise, then sliced about 1/4 inch thick |
1 cup fresh parsley, chopped (or use half fresh basil) |
1 vegetable bouillon cube, crushed (rosetta prefers knorr brand. i use 1 tsp of better-than-bouillon) |
2 tablespoons pecorino cheese or 2 tablespoons parmigiano-reggiano cheese, freshly grated, plus more for passing |
fresh ground black pepper |
1 lb rigatoni pasta (or penne or other type of short pasta) |
pecorino cheese or parmigiano-reggiano cheese, freshly grated |
Directions:
1. In a large sauté pan, heat the olive oil. When the oil is hot, add the onion and garlic and sauté until translucent. Add the zucchini, parsley, and the crumbled bouillon cube.
2. Cook, uncovered, over low heat for about 20 minutes, until the zucchini are fully cooked and soft. If the zucchini seem dry, add a small amount of water to continue cooking until soft. It should look like a mush of zucchini. Taste for salt. If needed add salt to taste. Add freshly ground black pepper to taste.
3. When the zucchini are cooked, place the mixture in a blender and puree until you have a smooth sauce.
4. Bring the water for the pasta to a boil, add salt to taste, and cook the pasta until al dente.
5. While the pasta is cooking, place the sauce in a large sauté pan, and add the grated cheese. Mix well.
6. When the pasta is ready, drain, and add to the sauce, raising the heat and stirring until the pasta is well coated. Sprinkle with more cheese and serve at once.
7. Note: This sauce freezes well.
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