It's hard to imagine anything that contains whipping cream to be disgusting, right? I mean, that's fair to say and it goes for savory as well as sweet dishes.
I mentioned a couple posts ago that I'm trying to find new ways of utilizing zucchini and well, while browsing through a fantastic cookbook ("Always in Season") that we got from the ol' wedding, I came across a recipe that rang the bells of inspiration in my head: pasta, zucchini, cream, basil, etc....
I diverted from the original recipe to make it my own, adding and subtracting some of the called-for ingredients, i.e. taking out the sun-dried tomatoes and adding fresh, Roma tomatoes.... using parsley instead of basil, cutting the whipping cream in half, more garlic, etc. For a meatless entree though, this was a serious touchdown (sorry, it's September and football has been all the talk the last 24 hours around here. You understand, right??:)).
I mentioned a couple posts ago that I'm trying to find new ways of utilizing zucchini and well, while browsing through a fantastic cookbook ("Always in Season") that we got from the ol' wedding, I came across a recipe that rang the bells of inspiration in my head: pasta, zucchini, cream, basil, etc....
I diverted from the original recipe to make it my own, adding and subtracting some of the called-for ingredients, i.e. taking out the sun-dried tomatoes and adding fresh, Roma tomatoes.... using parsley instead of basil, cutting the whipping cream in half, more garlic, etc. For a meatless entree though, this was a serious touchdown (sorry, it's September and football has been all the talk the last 24 hours around here. You understand, right??:)).
Penne with Zucchini Cream
1/2 lb whole wheat penne pasta
2 medium zucchini, diced
1 medium onion, diced
2 cloves garlic, minced
2 Tbsp butter
1/2 cup whipping cream
1/2-3/4 cup milk
2 roma tomatoes, inside flesh removed, and diced
1/2-3/4 cup fresh Italian parsley, chopped
1/2-3/4 cup freshly grated Parm. cheese
In a large skillet over medium heat, add the butter. To the heated butter (don't let it brown or burn), add the onion and a couple minutes later, add garlic. Add the zucchini and saute for a couple more minutes until the onion is translucent and the zucchini is tender. Add whipping cream and milk, and let simmer for one minute.
Cook the pasta al dente, according to directions on box. Drain, reserving 2 ladle's worth of pasta worth. Add the pasta to the zucchini mixture, as well as the tomatoes. Stir all together, adding a little pasta water (the pasta starch in the water helps bind the sauce to the noodle), both ladles for a more 'runny' sauce. Stir in the parsley and cheese, and serve immediately.
1/2 lb whole wheat penne pasta
2 medium zucchini, diced
1 medium onion, diced
2 cloves garlic, minced
2 Tbsp butter
1/2 cup whipping cream
1/2-3/4 cup milk
2 roma tomatoes, inside flesh removed, and diced
1/2-3/4 cup fresh Italian parsley, chopped
1/2-3/4 cup freshly grated Parm. cheese
In a large skillet over medium heat, add the butter. To the heated butter (don't let it brown or burn), add the onion and a couple minutes later, add garlic. Add the zucchini and saute for a couple more minutes until the onion is translucent and the zucchini is tender. Add whipping cream and milk, and let simmer for one minute.
Cook the pasta al dente, according to directions on box. Drain, reserving 2 ladle's worth of pasta worth. Add the pasta to the zucchini mixture, as well as the tomatoes. Stir all together, adding a little pasta water (the pasta starch in the water helps bind the sauce to the noodle), both ladles for a more 'runny' sauce. Stir in the parsley and cheese, and serve immediately.
2 comments:
I'm gonna try this one tonight, my dear.
Made this tonight- awesome!!!! You are a dinner lifesaver!
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