Creamy Zucchini Pasta
Description
I saw the idea on Milkstreet’s Instagram account and then used The Modern Proper and Recipe Tin Eats to simplify it and make it my own (mostly, I just chose to not involve my blender). This will definitely work beautifully for any of your pasta cravings – enjoy!
Ingredients
1 lb./500 g your favorite pasta – I prefer bite-sized – cooked in generously salted water until just al dente, then drained – make sure to reserve a cup of the pasta water!
3 or 4 T. butter
4 to 6 cloves of garlic, finely minced
1 c. + onion (or shallots), finely sliced or diced
~2 lbs. zucchini – half grated and half diced
1/2 t. EACH kosher salt AND freshly ground pepper
1 c. EACH cream AND good chicken or vegetable broth
~1 c. finely grated fresh Parmesan
1 can (241 mL) corn, drained
For serving/garnish – extra Parmesan for sure! but fresh basil and crumbled crispy bacon or pancetta would also be wonderful
Instructions
Melt the butter in a large non-stick skillet, add the garlic and onion and cook for a few minutes until the onion has softened. Add in all of the zucchini and stir to make sure it’s all well coated, then sprinkle in the salt and pepper. Cook for several minutes until the zucchini has softened and all has reduced in size by about half.
Stir in the cream, broth, Parmesan and corn, give this all a minute to warm through, then add in all of the (hot) pasta. Toss to coat and decide here if you need more sauce – add pasta water as you wish. I used the whole cup because I love when al dente pasta has time to soak up all of the flavor-filled saucy goodness.
Serve immediately in large bowls with garnishes!
