Pasta With a Walnut and Zucchini Sauce

This is a very light and quick cooking sauce. This isn't a heavy, creamy, thick sauce but has lots of flavor. It cooks up in just minutes. This is perfect for any week night.

• Ready In: 25 mins
• Serves: 4
• Yields: 4

Ingredients

• 12  ounces  whole wheat short pasta (I like the small corkscrew, or a fussili)
• 1  lb zucchini, peel left on and thin sliced
• 1  large onion, thin sliced (I like to cut in half first and then sliced)
• 2  scallions, chopped (greens and whites)
• 3⁄4 cup  chopped walnuts
• 4  tablespoons  light cream
• 1⁄2 cup parmesan cheese
• 5  tablespoons butter
• 3  tablespoons parsley
• 1  teaspoon fresh rosemary
•  kosher salt
•  ground black pepper
•  parmesan cheese (to garnish)

Directions

1. Pasta -- Cook the pasta according to directions. When it is done, just drain reserving 1 cup of the pasta water and return the pasta to the pot. NOTE: Whole wheat pasta does make a difference in this dish.
2. Sauce -- In a large sauce pan, add the butter and saute the onions for about 5 minutes until soft but not caramelized. Then add in the zucchini and cook another few minutes. They take just minutes to cook. Then add the walnuts, cream, parsley, rosemary, salt and pepper.
3. Combine -- Add the pasta to the sauce along with the parmesan and some of the pasta water and toss well. Garnish with some extra parmesan if you want. ENJOY!