Pasta with Zucchini Sauce
Recipes Italian Main Dish Pasta Quick and Easy Vegetarian
Description
Impress your loved ones this authentic Italian pasta dish on Meatless Mondays or any day of the week. Serve with a side salad and a crusty bread, if desired.
Ingredients
1 lb. penne or rigatoni pasta
6 T. extra virgin olive oil
½ t. red pepper flakes
2 c. zucchini, cut into half inch cubes
½ t. salt
1 t. freshly ground black pepper
2 T. fresh mint, chopped
2 T. fresh parsley, chopped
2 T. fresh basil, chopped
3 T. fresh garlic, chopped
2 c. the water in which the pasta was cooked (or chicken stock)
4 T. grated Romano or Parmesan cheese
3 T. unsalted butter
Directions
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Bring a pot of water to boil; add pasta; cook 3 minutes less than the directions given on the package for al dente. (Pasta will finish cooking the pasta in the sauce.) Drain; set aside.
In a large sauté pan/skillet, add olive oil; cook over medium heat; add red pepper flakes; cook 2 minutes, stirring constantly. Add zucchini; stir well while frying in the hot olive oil; continue cooking until starting to brown, about 3 minutes. Add salt, pepper, mint, parsley and basil; stir well to incorporate the ingredients with the zucchini mixture. Add garlic; stir well; cook 1 minute. Add chicken stock or pasta water; keep stirring while sauce reduces, about 10 - 12 minutes.
Add the drained pasta to the sauce; cook, stirring well for 2-3 minutes. Turn heat off; add grated cheese and butter; stir well until all cheese has melted and butter is incorporated into the sauce.
Serve hot.
4-6 servings.
*Using fresh mint, parsley, basic and garlic is very important in this recipe.
Prep Time
Cook Time
PT0M