Creamy Zucchini Pasta
Perfect for a cozy weeknight dinner, our creamy zucchini pasta offers a balanced blend of creamy indulgence and garden-fresh goodness. This simple veggie pasta is full of texture and flavor, plus it's a perfect use for your fall harvest.
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Ingredients
- 1 16- ounce package fusilli
- 2 zucchini (quartered and sliced)
- 2 zucchini (shredded)
- 4 garlic cloves (minced)
- 2 tablespoons olive oil
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 3/4 cup half and half
- 3/4 cup chicken stock
- 1 tablespoon grated pecorino romano cheese
- ½ teaspoon coarse salt
- 1/4 cup thinly sliced basil leaves
- Salt & pepper (to taste)
Instructions
- In a large pot of salted water, cook fusilli to al denté, according to package directions. Reserve 1/2 cup pasta water, drain and set aside.
- While the pasta is cooking, in a separate skillet over medium-high, heat olive oil and sauté the zucchini and garlic until golden brown. Try not to stir too much to encourage browning. Season with salt & pepper, to taste.
- Remove from heat and set aside.
- In the pasta pot, melt butter and whisk in flour to make a roux over medium heat. Add cream and stock, whisking until smooth. Stir in shredded zucchini, pecorino romano cheese and salt. Simmer for 2-3 minutes, allowing sauce to thicken.
- Return pasta to the pot and transfer sautéd zucchini along with any garlic and oil that remains in the skillet.
- Stir to coat the pasta in the sauce while adding a little pasta water. Heat until zucchini is heated through.
- Before serving, stir in fresh basil and adjust seasoning with salt & pepper, to taste.
Nutrition
Calories: 355kcal Carbohydrates: 51g Protein: 9g Fat: 14g Saturated Fat: 6g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.2g Cholesterol: 24mg Sodium: 285mg Potassium: 322mg Fiber: 2g Sugar: 4g Vitamin A: 494IU Vitamin C: 18mg Calcium: 53mg Iron: 1mg