Creamy Zucchini Pasta

• servings: 6 servings
• active time: 8 minutes
• total time: 28 minutes

Ingredients

¼ cup extra-virgin olive oil

3 cups diced zucchini, from (2-3 medium)

2 medium shallots, siced (about 1 cup)

1 tablespoon minced garlic

1 pound long pasta, such as spaghetti fusilli or bucatini

½ cup pasta water

1 cup heavy cream

20 basil leaves

1 teaspoon sea salt, plus more to taste

½ teaspoon freshly cracked black pepper, plus more for serving

¾ cup grated Parmesan cheese, plus more for serving

Directions

Bring a large pot of salted water to a boil.

Heat the olive oil in a medium saucepan, over medium heat.

Add the zucchini and shallots and cook until softened, about 8-10 minutes. Add the garlic and cook until fragrant, 1 more minute.

Add the pasta to the water and cook until al dente, according to the package instructions, about 8-10 minutes.

Meanwhile, stir the heavy cream, basil leaves, salt, pepper and parmesan cheese into the zucchini mixture. Bring to a simmer and cook, stirring until the sauce has thickened, about 5 minutes.

Add ½ cup of the pasta water to the zucchini sauce. Drain the noodles. Using an immersion blender, blend the sauce until mostly smooth. Alternatively, let the zucchini mixture cool slightly and transfer it to a high speed blender, blend on high until mostly smooth. Season with salt to taste.

Add the noodles to the pot with the sauce and toss to coat. Serve topped with parmesan and pepper.

Nutrition

• Calories: 555
• Total Fat: 29 g
• Saturated Fat: 13 g
• Cholesterol: 63 mg
• Sodium: 212 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 15 g