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Whole wheat pasta with zucchini cream

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Ingredients for 4 servings:

  • 400 g zucchini
  • 1 onion(s)
  • 1 garlic clove(s)
  • 375 g pasta (wholemeal pasta)
  • Sea salt
  • 2 tbsp oil
  • 1 tbsp butter
  • 600 g whipped cream
  • Pepper, white
  • 100 g Parmesan cheese
  • ½ bunch sage

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the zucchini and cut into small cubes. Peel and finely chop the onions and garlic. Cook the pasta according to the instructions. Melt the butter in a saucepan. Sauté the onions and garlic until translucent, add the zucchini and cook briefly. Deglaze with the cream. Reduce the sauce by half. Use a vegetable peeler to shave off a few shavings of Parmesan, finely grate the rest, and stir into the sauce. Season with salt and pepper. Add the chopped sage, reserving a few leaves for garnish. Serve the pasta with the sauce, sprinkle with the Parmesan shavings, and garnish with a few sage leaves. Tip: You can also use basil instead of sage!

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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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