Creamy Zucchini Pasta

• porties: 4 servings
• actieve tijd: 15 minutes
• totale tijd: 35 minutes

Ingrediënten

3 medium zucchini, sliced (about 4 cups)

½ a medium yellow onion, finely diced

5 cloves fresh garlic, minced

Olive oil (for sauteing)

1 cup Greek yogurt (at room temperature)

1 cup ricotta cheese

1 cup fresh baby spinach (tightly packed)

½ cup fresh basil (packed)

Juice of ½ a lemon (plus the zest)

Salt and pepper (to taste)

1 pound fettuccine pasta (or spaghetti, linguine)

¼ cup corn kernels (for garnish, fresh or frozen)

Lemon zest (for garnish)

Fresh basil, sliced (for garnish)

1 ball burrata cheese (for serving)

Instructies

Cook pasta: In a pot with generously salted water, cook the pasta until al dente according to package directions. Reserve about 1 cup of pasta water (or more if you want, just in case). Drain the rest, then set aside.

Saute zucchini mixture: Meanwhile, over medium heat in a large pan, heat a few drizzles of olive oil and cook the onions for about 3 minutes until softened. Then, add the sliced zucchini and minced garlic, and cook for another 3-5 minutes until tender. Reserve a few pieces of sauteed zucchini for garnish.

Add to blender: Into a large blender, add the sauteed zucchini mixture, ½ a cup of the reserved pasta water, Greek yogurt, ricotta cheese, baby spinach, basil, plus the zest and juice of ½ a lemon.

Blend until smooth: Blend on high speed until smooth and the color is uniformly light green. It should take about 1 minute or a little longer for the sauce to fully incorporate. Season with salt and pepper, adjust consistency if needed, then blend for another few seconds.

Return sauce to pan: Return the blended zucchini sauce into the pan to gently warm it up over medium-low heat. Note: Don't bring it to a boil, as high heat can cause the yogurt in the sauce to split.

Add pasta: Return the pasta and toss with the sauce until coated. If needed, add a splash of the reserved pasta water to finish the sauce. Turn off the heat.

Prep the toppings: In a small skillet, sauté corn for just 2 minutes over high heat to give it a quick char.

Garnish and serve: Top the creamy zucchini pasta with torn burrata cheese, the corn, the reserved sautéd zucchini, fresh basil, a few drizzles of olive oil, and lemon zest. Enjoy!

Voedingswaarde

• Calorieën: 624 kcal
• Totale vet: 14 g
• Verzadigd vet: 7 g
• Onverzadigd vet: 6 g
• Transvet: 0.1 g
• Cholesterol: 130 mg
• Natrium: 280 mg
• Totale koolhydraten: 95 g
• Voedingsvezels: 6 g
• Totale suikers: 9 g
• Eiwit: 31 g