I stole this recipe for Pasta with Creamy Zucchini Sauce from recipetineats.com. This veggie pasta can be a side dish or main entrée. Garlic and onion are sautéed in a skillet. Then grated zucchini is added to the skillet and cooked until softened. Next heavy cream, vegetable stock, Parmesan cheese and corn are added. Once the sauce is thickened, cooked spaghetti is added. Everything is tossed together until the pasta is coated. Then extra Parmesan cheese is added before serving. This recipe is an excellent way to use produce from a farmer’s market.

The ingredients for this recipe are: 3 tbsp butter, 2 minced garlic cloves, ½ onion, 1 ½ lbs zucchini, ½ tsp salt, ½ tsp pepper, 1 cup heavy cream, ¾ cup vegetable broth, ¾ cup parmesan cheese, 1 cup corn and 10 oz spaghetti

Use a vegetable shredder to shred the zucchini.

Melt butter in a large skillet over medium high heat. Add the garlic and onion, cook for 1 ½ minutes until onion is slightly golden. Then add the zucchini.

Cook for 1 minute. Next add the salt and pepper, then stir for 2 minutes until it reduces in volume by about half.

Stir in the cream, stock, parmesan and corn.

Bring to a simmer, then reduce heat to medium and simmer for 3 minutes. It will seem watery but it will cook down.

Then add cooked pasta to the skillet.

Toss well for 2 minutes or until sauce reduces and the pasta is coated. If it gets too thick add a splash of pasta water. Serve with extra parmesan cheese.

If you liked this recipe for Pasta with Creamy Zucchini Sauce then you can also try Spinach Mushroom Pasta, Caramelized Zucchini Pasta or Zucchini Orzo.

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Pasta with Creamy Zucchini Sauce

This veggie pasta can be a side dish or main entrée. Garlic and onion are sautéed in a skillet. Then grated zucchini is added to the skillet and cooked until softened. Next heavy cream, vegetable stock, Parmesan cheese and corn are added. Once the sauce is thickened, cooked spaghetti is added. Everything is tossed together until the pasta is coated. Then extra Parmesan cheese is added before serving.

Course Pasta

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4 people

Ingredients

• 3 tbsp butter
• 2 minced garlic cloves
• ½ onion finely sliced
• 1 ½ lbs zucchini grated
• ½ tsp salt
• ½ tsp pepper
• 1 cup heavy cream
• ¾ cup chicken or vegetable broth
• ¾ cup parmesan cheese finely grated
• 1 cup corn
• 10 oz spaghetti

Instructions

1. Cook pasta according to package, minus 2 minutes.
2. Reserve 1 cup of pasta water.
3. Melt butter in a large skillet over medium high heat.
4. Add the garlic and onion, cook for 1 ½ minutes until onion is slightly golden.
5. Add the zucchini, cook for 1 minute. Then add the salt and pepper, then stir for 2 minutes until it reduces in volume by about half.
6. Stir in the cream, stock, parmesan and corn. Bring to a simmer, then reduce heat to medium and simmer for 3 minutes. It will seem watery but it will cook down.
7. Add pasta, toss well for 2 minutes or until sauce reduces and the pasta is coated. If it gets too thick add a splash of pasta water.
8. Serve with extra parmesan cheese.