Pasta with Zucchini Sauce
4 servings
30 minutes
A wonderful summer green pasta, somewhat reminiscent of pasta with pesto, since it contains olive oil, hard cheese (you can use Parmesan), and basil.
1
Prepare all the ingredients.
2
In a large pot, bring water to a boil, generously salt it, and add the pasta. Cook for one minute less than the package instructions. When the pasta is ready, drain the water, reserving 1 cup of the cooking water.
- Conchiglie pasta: 340 g
- Salt: to taste
3
Cut the zucchini in half, remove the seeds, and grate it on a coarse grater.
- Zucchini: 1.1 kg
4
Finely chop the onion and garlic.
- Sweet onion: 1 head
- Garlic: 3 cloves
5
Finely chop all the greens.
- Basil: 20 g
- Oregano: 20 g
- Fresh mint: 20 g
6
Heat olive oil in a pan and sauté the onion for 3 minutes.
- Olive oil: 30 ml
- Sweet onion: 1 head
7
Add garlic, chili flakes, fry for 1 minute.
- Garlic: 3 cloves
- Chili flakes: pinch
8
Add zucchini, salt, pepper, and half of all the greens. Bring to a boil, cover, and cook on medium heat for 15 minutes, stirring occasionally.
- Zucchini: 1.1 kg
- Salt: to taste
- Ground black pepper: to taste
- Basil: 20 g
- Oregano: 20 g
- Fresh mint: 20 g
9
Add cream, remaining herbs, and grated cheese (saving some for serving), mix and bring to a boil. If the sauce is too thick, add pasta cooking water.
- Whipping cream 33%: 250 ml
- Basil: 20 g
- Oregano: 20 g
- Fresh mint: 20 g
- Parmesan (Parmigiano Reggiano): 100 g
10
Mix the pasta with zucchini sauce.
- Conchiglie pasta: 340 g
11
Serve the pasta sprinkled with grated cheese.
- Parmesan (Parmigiano Reggiano): 100 g
