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Prepare the zucchini:
Wash the zucchini and cut into thin slices or cubes.
Finely chop the onion and garlic.
Cook the pasta:
Bring a large pan of salted water to the boil and cook the pasta according to the instructions on the package until al dente.
Prepare the creamy zucchini sauce:
Heat 2-3 tablespoons of extra virgin olive oil in a large frying pan over medium heat.
Add the chopped onion and garlic and cook until golden brown and soft.
Add the courgettes and cook for about 10 minutes, stirring occasionally, until tender.
Season with salt and pepper.
Blend the courgettes:
Place the cooked courgette (leaving some for decoration) in a blender or a tall hand blender container.
Add the cooking cream and blend until smooth and homogeneous. If the cream is too thick, you can add a little of the pasta cooking water to thin it out.
Add the sauce to the pasta:
Drain the pasta, reserving a little of the cooking water.
Return the pasta to the pan and add the courgette sauce. Stir well to combine.
Add a little of the cooking water if necessary to achieve the desired consistency.
Add the grated Parmesan cheese, if using, and blend again.
To serve:
Divide the pasta among the plates.
Garnish with the reserved courgettes, some freshly chopped parsley and a drizzle of extra virgin olive oil.
Suggestions
Variations: You can enrich the recipe by adding crispy bacon, fried shrimp or toasted pine nuts for a more elaborate version.
Vegan version: Use dairy-free cream and omit the parmesan or replace it with nutritional yeast.
Additional flavours: Add herbs such as thyme or basil for an extra burst of flavour.
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