Pasta and Zucchini - Modified from Pioneer Woman
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1⁄2 lb pasta
- 2 medium zucchini, quartered
- 14 ounces diced tomatoes
- 8 ounces mushrooms, quartered
- 1⁄2 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1⁄2 cup light whipping cream
- 2⁄3 cup chicken broth
- 1 tablespoon flour
- salt, to taste
- pepper, to taste
- chives, to taste
- basil, to taste
directions
- Start by cutting the veggies into quarters. Then, heat oil over medium heat and add zucchini. Sprinkle with salt.
- Cook until zucchini is just starting to get tender -- you don't want it to get mushy. Then, remove from the pan and set aside.
- Then, start the water for your pasta.
- In the same skillet, add garlic, onion and mushrooms, and saute.
- Then, add in the tomatoes, and 1/3 C broth. Add 1 T flour to the remaining 1/3 C of broth and mix well. Then, add to the tomato mix.
- Add in 1/2 C whipping cream. Stir until slightly thickened.
- Then, add back in the zucchini.
- Season with pepper and allow to simmer for just a few minutes.
- Drain the pasta and pour into a serving dish.
- Season with herbs, to taste.
- Pour the sauce over the top --
- Then toss, adding more herbs as desired.
- To serve, top with Parmesan cheese.
- Yummy. Next time, I think we'll be adding grilled chicken to this great and quick pasta.
- *You may need up to 1 pound of pasta.
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RECIPE SUBMITTED BY
Chef Lulu13
United States
<p>I am an operator at a nuclear plant. I share a home with my husband, our three sons (5, 2, and 1 years old), my mother and three dogs. I love cooking when I have time to sit down and actually cook good, made-from-scratch food (instead of frozen pizza or Hamburger Helper). All shared meals in our house are gluten free, due to some members of our household having Celiac disease.</p>