Zucchini " Pasta" With Basil Cream

Submitted by bmxmama

"This is another quick but delicious veggie side dish for dinner. I'm not sure where I got the recipe, but I enjoy it more the next day as leftovers!"

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 cup chicken stock
• 2 garlic cloves, minced
• 1 pinch cayenne pepper
• 1 small carrot, cut into julienne strips
• 4 large zucchini, cut into 1/8 x 5-inch strips
• 1 tablespoon fresh basil, minced (has to be FRESH!)
• 1⁄4 cup parmesan cheese
• 1⁄4 cup mozzarella cheese, grated
• 1⁄4 cup half-and-half
• salt and pepper, to taste

directions

1. In a large skillet, heat stock, garlic and cayenne pepper to boiling high heat.
2. Add zucchini, cover, and cook until tender 1-2 minutes.
3. *At the last 30 seconds of cooking the zucchini add carrots if you like them a little tender.*.
4. Drain off liquid.
5. Add remaining ingredients to pan and toss until cheese melts.
6. Serve immediately.

Reviews

[sugarpea]

Very clever, very attractive and very tastey recipe, bmxmama. I subbed evaporated milk for the half-and-half but made no other changes. This one will be a repeat.

 

[happyhousewife]

I enjoyed this very much. Next time i will cook it a little longer to make it more tender.

 

[Rita1652]

This is a great guilty free pasta dish! Using no pasta!!! Making 1/2 the recipe using yellow summer squash slicing them to replicate fettucini. My 2 equaled out to 6 cups when sliced. I did cook the squash longer for dh like it tender. Then reduced the stock down to almost nothing(just couldn`t discard all the flavors and nutrients in it.I did use 1/2 bulb of roasted garlic! And plenty of fresh basil and added some fresh grated nutmeg. The aroma is scrumptious!