Pasta With Zucchini And Herb Puree Pasta Con Crema Di Zucchini Recipes

PASTA WITH ZUCCHINI AND HERB PUREE (PASTA CON CREMA DI ZUCCHINI)

Pasta With Zucchini and Herb Puree (Pasta Con Crema Di Zucchini) image

Another good way to use up garden zucchini. This sauce is surprisingly lush for being without butter or cream. Adapted from: Rosetta Costantino's website "Calabria From Scratch".

Provided by averybird

Categories Penne

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

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

Steps:

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.
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.
When the zucchini are cooked, place the mixture in a blender and puree until you have a smooth sauce.
Bring the water for the pasta to a boil, add salt to taste, and cook the pasta until al dente.
While the pasta is cooking, place the sauce in a large sauté pan, and add the grated cheese. Mix well.
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.
Note: This sauce freezes well.

Nutrition Facts : Calories 374.9, Fat 10.5, SaturatedFat 1.9, Cholesterol 63.8, Sodium 28.5, Carbohydrate 58.7, Fiber 3.8, Sugar 3.9, Protein 12.2

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