Whole Wheat Spaghetti with Cream of Zucchini Sauce
Do you see my single plum in this photo? It’s the only one from the very same tree that gave me such bounty last year, and I’ve been patiently waiting for it to ripen so I can shake it down and eat it.Meanwhile, my zucchini plant continues to take over the neighborhood, despite my threats of ripping it out on September 1st. Alas, here it is the 3rd and I’m actually offering up another zucchini recipe. This is so easy I’m not even posting step by step directions. Just cook everything up, puree it with the cream, and pour over pasta. Really delicious. Really simple. That’s just how I do things!
Pasta with Cream of Zucchini Sauce
2 tablespoons extra virgin olive oil
3 medium zucchini, sliced thin
1 large white onion, sliced thin
4 cloves garlic, minced
salt and pepper, to taste
1/3 cup heavy cream, or more if needed
8 ounces whole wheat spaghetti, cooked and drained (or other pasta of choice)
Parmigiano Reggiano cheese, for topping
Heat oil in a large skillet over medium high. Add zucchini, onions and garlic, then season with salt and pepper.Stir together to coat vegetables in oil, then cover, reduce heat to medium, and cooking until very soft and vegetables have caramelized deeply, about 30 minutes, stirring every 5 to 10 minutes. Add cream to skillet to deglaze pan, then transfer to a food processor and puree. Adjust seasonings and serve over cooked hot pasta with some Parmigiano cheese.
Notes: I didn’t add any herbs to this sauce, but basil and parsley would probably be welcome additions. Don’t be afraid to really let the vegetables get quite brown – this gives the sauce an almost nutty flavor to it.
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