I was shocked at how flavorful this dish was. And what a great way to hide veggies for the kiddos. This has become my new favorite pasta side dish and is a great way for us to use the zucchini from our garden.
We did have extra sauce from this dish and were able to save and use it later in the week.
Ingredients
3-4 C uncooked pasta
2 lb zucchini, cubed
2 Tbsp olive oil
1/2 red onion, diced
3 cloved garlic, minced
1/3-1/2 C heavy cream
4-5 fresh basil leaves
1 tsp chicken bouillon
Salt and pepper to taste
1 C reserved pasta water
Parmesan cheese
Fill a pot with water (make sure to salt your water) and bring to a boil. Add your pasta and cook until al dente.
In a large pan over medium heat, add the oil. When hot, add the zucchini and onion. Cook until they begin to soften.
Add the garlic and cook another minute.
Stir in the heavy cream, basil, chicken bouillon, salt & pepper along with a 1/4 C pasta water. *You may need to add more when blending to get a creamy consistency
Pour into a blender and blend until smooth.
Add back to the pan and stir in the cooked pasta. Add more pasta water if needed and stir in parmesan.