Zucchini Pasta With Basil Cream Sauce Food

ZUCCHINI " PASTA" WITH BASIL CREAM

Steps:

• In a large skillet, heat stock, garlic and cayenne pepper to boiling high heat.
• Add zucchini, cover, and cook until tender 1-2 minutes.
• *At the last 30 seconds of cooking the zucchini add carrots if you like them a little tender.*.
• Drain off liquid.
• Add remaining ingredients to pan and toss until cheese melts.
• Serve immediately.

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.

PASTA, ZUCCHINI, AND BASIL WITH CREAM

Steps:

• Melt butter with olive oil in a skillet.
• Add in zucchini and garlic; cook/stir often over medium heat, until just golden, 5-10 minutes.
• Decrease heat to med-low; add in cream; simmer gently until just thickened, 2 minutes.
• Add in basil with salt and pepper to taste.
• Meanwhile, cook pasta in a large pot of boiling, salted water until al dente; drain.
• Add pasta with parmesan to the hot sauce.
• Toss well to coat; serve immediately with extra 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.

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.