Pasta with Creamy Zucchini Sauce

Name: Pasta with Creamy Zucchini Sauce
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 50 g / 3 tbsp unsalted butter; 2 g arlic cloves (, minced); 1/2 onion (, finely sliced (brown, white, yellow)); 600 g / 1.2 lb zucchini ((courgette), grated using standard box grater); 1/2 tsp EACH salt and pepper; 1 cup thickened/heavy cream; 3/4 cup chicken or vegetable stock/broth (, low sodium); 3/4 cup parmesan (, finely grated using microplane (Note 1 for store bought)); 1 cup corn ((canned, drained, about 2/3 of a can, OR fresh)); 300 g / 10oz spaghetti, fettucini or other long strand pasta ( (I used bucatini)); Parmesan; Extra finishing options: Handful of fresh basil (stir in at end), sprinkle of bacon or pangrattato

Recipe video above. This is a wonderful way to use zucchinis to make a luscious pasta dinner! It's summery yet at the same time comforting, quick, easy and while perhaps not low fat, this makes a good dent into our daily recommended vegetable intake!

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

50 g / 3 tbsp unsalted butter
2 g arlic cloves (, minced)
1/2 onion (, finely sliced (brown, white, yellow))
600 g / 1.2 lb zucchini ((courgette), grated using standard box grater)
1/2 tsp EACH salt and pepper
1 cup thickened/heavy cream
3/4 cup chicken or vegetable stock/broth (, low sodium)
3/4 cup parmesan (, finely grated using microplane (Note 1 for store bought))
1 cup corn ((canned, drained, about 2/3 of a can, OR fresh))
300 g / 10oz spaghetti, fettucini or other long strand pasta ( (I used bucatini))
Parmesan
Extra finishing options: Handful of fresh basil (stir in at end), sprinkle of bacon or pangrattato

Steps

Bring a large pot of water to the boil with 1 tablespoon of salt.
Cook pasta per packet directions MINUS 2 minutes (yes, 2 whole minutes!) - pasta should be a bit too firm in the middle.
Scoop out a big mug of pasta cook water, set aside (for sauce loosening, just in case), then drain.
Melt butter in a large skillet or pot over medium high heat.
Garlic and onion: Add garlic and onion, cook for 1 1/2 minutes until onion is slightly golden.
Cook Zucchini: Add zucchini, cook for 1 minute. Then add salt and pepper, then stir for 2 minutes until it reduces in volume by about 1/2.
Add liquids: Stir in cream, chicken stock, parmesan and corn. Bring to simmer, then reduce heat to medium and simmer for 3 minutes. It will still seem watery because water comes out of the zucchini - don't worry, it cooks down in the next step.
Toss! Add pasta, then use two wooden spoons to toss well for 2 minutes, or until sauce reduces and is coating the pasta instead of pooling in the skillet. If it gets too thick, add a splash of reserved pasta cooking water. Pasta will finish cooking in this step.
Serve: Remove from stove, serve immediately, garnished with extra parmesan.