Pasta, Zucchini, and Basil With Cream |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pasta, Eric Treuille and Anna Del Conte Ingredients:
2 tablespoons butter |
2 tablespoons extra virgin olive oil |
1 lb small zucchini, cut into 1/4-inch thick slices |
4 garlic cloves, finely chopped |
1 1/4 cups heavy cream |
1/4 cup torn fresh basil leaf (a handful) |
salt |
black pepper |
1 lb dry pasta (farfalle, penne, cavatelli) |
1/4 cup freshly grated parmesan cheese, plus additional to serve |
Directions:
1. Melt butter with olive oil in a skillet.
2. Add in zucchini and garlic; cook/stir often over medium heat, until just golden, 5-10 minutes.
3. Decrease heat to med-low; add in cream; simmer gently until just thickened, 2 minutes.
4. Add in basil with salt and pepper to taste.
5. Meanwhile, cook pasta in a large pot of boiling, salted water until al dente; drain.
6. Add pasta with parmesan to the hot sauce.
7. Toss well to coat; serve immediately with extra parmesan.
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