Pasta with Creamy Zucchini Sauce
A delightful pasta dish featuring a creamy zucchini sauce, perfect for a quick weeknight dinner or casual gatherings.
Ingredients
For the Creamy Zucchini Sauce
- 50 g unsalted butter
- 2 cloves garlic, minced
- ½ medium onion, finely sliced (brown, white, yellow)
- 600 g zucchini (courgette), grated Using a standard box grater
- ½ tsp salt
- ½ tsp pepper
- 1 cup thickened/heavy cream
- ¾ cup chicken or vegetable stock/broth (low sodium)
- ¾ cup parmesan, finely grated Using a microplane
- 1 cup corn (canned, drained OR fresh) About 2/3 of a can
For the Pasta
- 300 g spaghetti, fettucini, or other long strand pasta Used bucatini
For Serving
- to taste Parmesan, for serving
- 1 handful fresh basil, optional Stir in at end
- to taste bacon or pangrattato, optional For extra finishing
Instructions
Cooking the Pasta
- Boil a large pot of salted water. Add your choice of pasta and cook according to package instructions until al dente. Drain and set aside.
Making the Creamy Zucchini Sauce
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sliced onion, cooking until the onion is soft and translucent.
- Stir in the grated zucchini, salt, and pepper. Cook for about 5 minutes until the zucchini has softened.
- Pour in the heavy cream and stock, then bring the mixture to a gentle simmer.
- Stir in the grated Parmesan cheese and corn. Let it cook for a few more minutes until the sauce thickens slightly.
Combining
- Combine the cooked pasta with the zucchini sauce, tossing to ensure all the pasta is coated in the creamy mixture.
Notes
For leftovers, let the pasta cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to bring back the creamy texture.