How do you describe a fresh, summery* pasta that’s undeniably creamy, but has no cream in it? I asked on Instagram and you answered. This silky, dreamy* sauce owes its creaminess to zucchini and pasta water, and that’s it.
I think of this a summer weeknight meal – easy to throw together, featuring the best produce of the season, light but satisfying. Best enjoyed al fresco with a glass of pinot grigio.
EQUIPMENT: Cutting Board, Knife, Pot, Large Skillet, Blender
*All adjectives pulled from our collective “Name That Pasta” brainstorm. Go team!
Zucchreamy Pasta with Summer Vegetables
June 7, 2021
: 1 to 2
Ingredients
- 8 oz Pasta
- 1 medium Zucchini, sliced in half moons
- 1 large clove of Garlic (or 2 small), minced
- 1/2 medium Shallot, diced
- 1/2 cup fresh Corn
- 1/2 cup Cherry Tomatoes, halved
- big handful Basil, julienned
- 1 tbsp Butter
- 1 tbsp Olive Oil
- Salt and Pepper
- Parmesan Cheese, grated (to taste)
Directions
- Step 1 Prep all the veggies in advance, and start the water boiling for the pasta. Be sure to salt it well.
- Step 2 Once the pasta goes in, add the butter, oil, garlic, and shallot to a large sauté pan. When the butter is completely melted and bubbling, add the zucchini, season generously with salt and pepper, and sauté until tender – 6 to 7 minutes.
- Step 3 Add half of the zucchini mixture to the blender along with 1/4 cup of pasta water. TIP: Be very careful adding boiling liquid to the blender. Don’t put the lid on right away, but let it cool for a minute or two while you add the corn to your sauté pan.
- Step 4 Drain your pasta when it’s cooked to your liking. No need to save any more pasta water.
- Step 5 Blend the zucchini and pasta water until it becomes a smooth sauce.
- Step 6 Add the pasta and sauce to the pan and toss to combine with the remaining zucchini and corn. Taste for salt.
- Step 7 Turn off the heat, add the tomatoes and basil, toss to combine, and serve. Garnish with more basil and parmesan cheese.
