Wednesday, October 20, 2010

Chef Chuck's Pasta with Zucchini Cream Sauce



Pasta e Salsa di Panna Zucchini


A pasta dish made with creamy zucchini and onion sauce, crunchy pancetta and salty parmigiana cheese. A light and flavorful sauce was created with all these flavors combined. Any pasta would compliment this recipe and pancetta can be omitted to make this a vegetarian dish.


Pasta with Zucchini Cream Sauce

1/2 pound Rotini
3 tablespoons olive oil
1 small onion, diced
2 small zucchini, sliced
about 1 cup
2 whole garlic cloves
2 slices pancetta
1/2 cup parmigiana cheese, grated
salt


Start boiling water for the pasta. Wash and slice zucchini leaving skin on. In a large frying pan heat 2 tablespoons of olive oil and cook onions for 3 minutes. Add whole garlic cloves and zucchini, cook an additional 3-4 minutes, add a ladle or two of pasta water. In a small pan heat 1 tablespoon olive oil and brown pancetta. When zucchini is soft, add to a food processor discard garlic and pulse till creamy. Add zucchini back into pan along with pancetta, omit oil. Add al dente pasta and about 3 more ladles of pasta water. Simmer for 2 or 3 minutes, sprinkle on cheese. Serves 2.

6 comments:

  1. Salty and creamy. Hard to beat that combo for a pasta. Great use of zucchini to make into a sauce. I love that idea.

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  2. This is a great way to make a light pasta dinner. I hope it will be good with a bit less cheese too.

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  3. Hello Bridgett, If your a zucchini fan, this is for you!
    Thank you

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  4. Hello sangeeta, Yes this dish would still be very good with less cheese! The cheese helps with the creaminess.
    Thank you and enjoy:)

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  5. Wow, this looks fabulous. Thanks for sharing.

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  6. Hello Velva, Glad you like, Thank you

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