Zucchini Cream Pasta
A creamy zucchini pasta with no cream. You fry the zucchini, blend most of it with parmesan, raw garlic, and pasta water into a silky sauce, then toss in the noodles and the rest of the zucchini.
Nutrition · per serving
≈ estimated- Calories
- 583–639
- Protein
- 26.1–26.2g
- Carbs
- 84.2–84.5g
- Fat
- 16.6–22.7g
Ingredients
- 2 to 3 medium zucchini (sliced thin and round)
- 1 handful basil
- a couple leaves mint (optional, a couple of leaves)
- 1/2 cup grated parmesan (or pecorino romano)
- 3 to 4 cloves garlic
- 8 oz spaghetti (or other long noodles)
- 1 tbsp butter (optional, a bit in the blender)
- 1 tbsp oil
- 1 pinch chili flakes (optional)
- 1/2 tsp salt
- 1/4 tsp pepper
Method
- 1
Slice the zucchini into thin rounds.
- 2
Fry the zucchini in a pan with just a little olive oil, enough to cook them but not deep-fry. Get some color on them and make sure they go soft.
- 3
Start cooking the noodles. Take about 60% of the zucchini and blend it with a good amount of parmesan, raw crushed garlic, a little mint, basil, and pasta water, plus a bit of butter if you want. Add pasta water until you get the consistency you want.
- 4
Pull the noodles just before al dente and toss them in the sauce. Add the rest of the fried zucchini, fresh basil, and parmesan on top, plus chili flakes if you want.
Ratings
3.5 · 1 rating