Pasta with Creamy Zucchini Sauce

• 分量: 6 servings
• 調理時間: 5 minutes
• 総時間: 35 minutes

材料

1 medium onion (cut 1/2-inch)

6 cloves garlic (smashed)

24 ounces zucchini (skin on cut in 1/4-inch slices, from 3 to 4 medium)

2 tablespoons extra virgin olive oil

1/2 cup chicken or vegetable broth

1/2 teaspoon kosher salt and black pepper to taste

1/2 cup parmesan cheese (fresh grated)

1 pound pasta (such as cavatappi, fusilli or rigatoni)

手順

Toss zucchini with garlic, onion, olive oil, salt and pepper and spread on a sheet pan. Roast 425F about 25 minutes, until tender and browned, tossing halfway.

Meanwhile, bring a large pot of salted water to a boil. When boiling, add the pasta and cook according to package directions for al dente.

Drain the pasta reserving some of the water and return to the pot.

Remove the vegetables from the oven when done and transfer to a blender. Add the parmesan cheese and broth. Puree until smooth.

Toss with the pasta, adding reserved water, as needed to loosen the sauce to your desired taste.

Top with fresh black pepper and serve with Parmesan cheese, if desired.

栄養

• サービングサイズ: 1 1/2 cups
• カロリー: 390 kcal
• 脂肪総量: 8 g
• 飽和脂肪: 2 g
• コレステロール: 5.5 mg
• ナトリウム: 244 mg
• 炭水化物総量: 66 g
• 食物繊維: 4 g
• 糖質総量: 7.5 g
• タンパク質: 14 g