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I’ve yet to meet a plate of creamy pasta that I don’t love. I can picture it now ... a heaping mound of warm, cheesy fettuccini alfredo ... ahhh ... so good. As delicious as cream-covered carbs might be, they aren’t so fabulous for your figure. (Surprise, surprise!)
I recently discovered a recipe for cream-less creamy pasta that has forever changed my life.
This recipe uses sautéed zucchini and onion blended together to make a sauce so creamy you’ll swear there’s butter and cream. It’s a try-it-to-believe-it type of situation.
Creamy Zucchini Pasta (Without the Cream)
2 tablespoons extra virgin olive oil
1 large onion, diced
5 garlic cloves, diced
6 average-sized zucchini, diced
3/4 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 chicken bouillon cube
1 pound of whole wheat pasta of your choice
Grated Pecorino or Parmesan cheese to taste
Salt and pepper to taste
Heat the olive oil over medium heat in a large sauté pan. Once the oil is hot, add the garlic, let brown for about 30 seconds and then add onion.
Sauté onion until translucent, about 10 minutes. Stir in the zucchini, basil, parsley and bouillon cube. Let simmer for about 20 minutes until the zucchini is soft and mushy.
Add salt and pepper to taste. Remove from heat and let cool. Place the whole mixture in the blender, add water and blend until the mixture is smooth and reaches your desired consistency.
Serve over cooked pasta of your choice with a grating of fresh Parmesan cheese.
Recipe adapted from www.calabriafromscratch.com.
Edited by Jody Smith