in Italy

Linguine with zucchini and carrots in basil cream

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Ingredients for 2 servings:

  • 1 large zucchini
  • 2 large carrots
  • 1 handful of basil
  • e.g. Parmesan, or Grana Padano
  • 100 ml cream
  • 100 ml sour cream
  • olive oil
  • salt and pepper
  • 200 g pasta (linguine)
  • Water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the carrots. Then halve the zucchini and carrots lengthwise and slice them. Heat a little oil in a deep pan or large pot. Fry the carrot slices and add the zucchini slices after 1-2 minutes. Season with salt and simmer for another 5-6 minutes. Grate the cheese and add it. Cut the basil leaves into coarse strips and add them as well. Immediately add the cream and simmer. Stir in the sour cream and season generously with salt and pepper. The sauce should be slightly thick and creamy. Cook the linguine in salted water until al dente. Drain and stir into the vegetables and sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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