Info. Copyright 2012 by Nigella Lawson, Pabulum Productions Limited. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. ), but any pasta will work just fine. Everybody understands the stuggle of getting dinner on the table after a long day. What you need for Creamy Zucchini Pasta Sauce. Bring a large pot of lightly salted water to a boil. 320 calories; protein 10.5g 21% DV; carbohydrates 44.7g 14% DV; fat 11.9g 18% DV; cholesterol 4.4mg 2% DV; sodium 88.6mg 4% DV. Since olive oil is the main base of your sauce, use the best you can afford. Cheese and red pepper flakes both optional. Bring to a simmer over medium-high and cook, stirring often, until the pasta is al dente, 4 to 5 minutes. Nutrition Published in the United States by Clarkson Potter/Publishers. I will be making this with grilled chicken next time. © Copyright 2020 Meredith Corporation. 1 pound zucchini (preferably organic), finely diced, 3 tablespoons grated Parmesan, plus more for sprinkling, optional. My boyfriend absolutely loved it! I also used an Italian cheese blend instead of parmesan which turned out very lovely. I also used an Italian seasoning blend in place of the parsley. 600g/1.2lb or so – bit more or less works fine; Pasta – this can actually be made with any pasta at all, short or long. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. "This is one of my Monday recipes for when I'm going through the fridge and seeing what I can salvage before I do the week's shop. Add casarecce and cook per package label instructions, tasting a couple of minutes early. Recipe excerpted from Nigellissima: Easy Italian-Inspired Recipes. This is a simple, quick, and light dinner for the summer, especially with the abundance of zucchini. I did not boil the zucchini just skipped that step but instead of regular EVOO I used lemon pepper oil and it gave it a little something extra! Add wine or vermouth, letting it bubble up. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Here’s what you need. Saute the zucchini, garlic, pepper flakes, parsley together until zucchini is softened (not mush) and starts to show flecks of brown. Pasta: I prefer short cut pasta like fusilli or rotini in this recipe (it makes easier to catch pasta and veggies in the same bite! … I left out of red pepper flakes and served with some spicy red pepper marinara on the side. I thought this recipe turned out well however I made the vegetables using a different cooking method. This recipe was much better when I cooked the zucchini in olive oil until almost black on both sides. Cream of zucchini is a delicate and invigorating addition to any kind of pasta no matter the size: spaghetti, trofie, orecchiette and penne are all perfect for the taste and creamy texture of this recipe that just requires a little creativity to spice it up.. How to make the zucchini cream. Pasta with zucchini in a garlicky sauce. Your daily values may be higher or lower depending on your calorie needs. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Combine thoroughly and taste, adding pepper and more cheese, salt, or cooking liquid, if wished. You saved Zucchini Pasta to your. Tip drained pasta back into its pot. Add comma separated list of ingredients to exclude from recipe. Here’s what you need. ; Zucchini: I cut my zucchini vertically into 4 quarters and then into slices.You can simply slice or dice them, just keep more or less the same size. Four stars if you skip the boiling (i.e. I did modify the recipe a tad per the recommendation of others but recipe itself supplied the outline.