Cream Pasta Sauce With Zucchini Food

CREAM PASTA SAUCE WITH ZUCCHINI

Steps:

• Melt butter in saucepan.
• Cook minced garlic in butter for 3-4 minutes or until soft.
• Stir in flour; cook for one minute, stirring constantly.
• Add sour cream, milk, and lemon.
• Cook until heated through.
• Add zucchini, and cook just until bubbly.
• Add to pasta (I use this with my tortellini recipe).
• Add parmesan and black pepper to taste.

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

PASTA WITH ZUCCHINI CREAM SAUCE

Steps:

• Add pasta to a large pan of boiling water and cook until just tender.
• Whilst pasta is cooking, cut zucchini in half lengthwise, cut diagonally into 5mm slices.
• Heat butter in pan, add onion and garlic, cook, stirring, until oniion is soft.
• Add zucchini cook and stir for 1 minute.
• Stir in cream and milk, simmer, uncovered, 1 minute.
• Add pasta, cheese and basil to zucchini mixture, stir until combined.

PASTA WITH TOMATO, ZUCCHINI AND CREAM SAUCE

Steps:

• Add oil to skillet. When oil is hot, add the garlic and saute 30 seconds.
• Add zucchini and stir-fry two minutes.
• Add tomatoes and saute for three minutes. Then add tomato sauce and simmer for 10 minutes. Taste first and, if necessary, add salt and sugar. (Mr. Perlman suggests adding the sugar only to counteract the acidity of the tomatoes.)
• Just before serving, add heavy cream and Parmesan cheese; cook for five minutes. Serve with the pasta prepared al dente.

PASTA WITH ZUCCHINI AND HERB PUREE (PASTA CON CREMA DI ZUCCHINI)

Steps:

• In a large sauté pan, heat the olive oil. When the oil is hot, add the onion and garlic and sauté until translucent. Add the zucchini, parsley, and the crumbled bouillon cube.
• Cook, uncovered, over low heat for about 20 minutes, until the zucchini are fully cooked and soft. If the zucchini seem dry, add a small amount of water to continue cooking until soft. It should look like a mush of zucchini. Taste for salt. If needed add salt to taste. Add freshly ground black pepper to taste.
• When the zucchini are cooked, place the mixture in a blender and puree until you have a smooth sauce.
• Bring the water for the pasta to a boil, add salt to taste, and cook the pasta until al dente.
• While the pasta is cooking, place the sauce in a large sauté pan, and add the grated cheese. Mix well.
• When the pasta is ready, drain, and add to the sauce, raising the heat and stirring until the pasta is well coated. Sprinkle with more cheese and serve at once.
• Note: This sauce freezes well.

ZUCCHINI MEAT SAUCE WITH PASTA

Steps:

• Cook pasta in 8-quart pot according to package directions; drain. Keep pasta hot.
• Brown meat in 6-quart pot over medium-high heat. Season with salt and pepper, if desired; drain. Add onions; cook until tender. Stir in spaghetti sauce and undrained tomatoes; cook 5 minutes, stirring occasionally. (Pour half of sauce into freezer container; cool, cover and freeze for another meal.).
• Add zucchini to remaining sauce; cover and cook over medium heat 7 to 10 minutes or until zucchini is tender. Serve sauce over hot pasta. Sprinkle with grated Parmesan cheese and garnish, if desired.

CREAMY PASTA WITH ROASTED ZUCCHINI, ALMONDS AND BASIL

Steps:

• Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
• Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
• Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.