Pasta With Zucchini and Herb Puree (Pasta Con Crema Di Zucchini)

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READY IN: 35mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large sauté pan, heat the olive oil. When the oil is hot, add the onion and garlic and sauté until translucent. Add the zucchini, parsley, and the crumbled bouillon cube.
  • Cook, uncovered, over low heat for about 20 minutes, until the zucchini are fully cooked and soft. If the zucchini seem dry, add a small amount of water to continue cooking until soft. It should look like a mush of zucchini. Taste for salt. If needed add salt to taste. Add freshly ground black pepper to taste.
  • When the zucchini are cooked, place the mixture in a blender and puree until you have a smooth sauce.
  • Bring the water for the pasta to a boil, add salt to taste, and cook the pasta until al dente.
  • While the pasta is cooking, place the sauce in a large sauté pan, and add the grated cheese. Mix well.
  • When the pasta is ready, drain, and add to the sauce, raising the heat and stirring until the pasta is well coated. Sprinkle with more cheese and serve at once.
  • Note: This sauce freezes well.
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