Pasta with Zucchini Sauce

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

A wonderful summer green pasta that somewhat resembles pesto pasta, as it includes olive oil, hard cheese (Parmesan can be used), and basil.

Ingredients

Conchiglie Pasta - 12 oz
Courgette - 1⅒ kg
Olive Oil - 1 fl oz
Spanish onions - 1 head
Chili Flakes - a pinch
Garlic - 3 cloves
Basil - 0.7 oz
Oregano - 0.7 oz
Fresh Mint - 0.7 oz
33% Cream - 8 fl oz
Parmesan Cheese - 3.5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

In a large pot, bring water to a boil, generously add salt, and add the pasta. Cook for one minute less than the time indicated on the package. When the pasta is ready, drain the water, reserving 1 cup of the cooking water.

Step 3

Cut the zucchini in half, remove the seeds, and grate it using a coarse grater.

Step 4

Finely chop the onion and garlic.

Step 5

Finely chop all the herbs.

Step 6

In a skillet, heat olive oil and sauté the onion for 3 minutes.

Step 7

Add garlic and chili flakes, and sauté for 1 minute.

Step 8

Add the zucchini, salt, pepper, and half of the herbs. Bring to a boil, cover with a lid, and simmer over medium heat for 15 minutes, stirring occasionally.

Step 9

Add the cream, the remaining herbs, and grated cheese (setting aside a bit for serving), stir, and bring to a boil. If the sauce is too thick, add some pasta cooking water.