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Pasta with Zucchini Sauce
Somehow I did not get the memo that when your kid starts to attend public school he will get sick all the time. And so will you, you will get sick and eventually you’ll get sick of being sick.
Another round of miserableness here at my house while the last one was only two weeks ago. I’m almost tempted to home-school him. Almost, I said. Homeschooling isn’t something you can just do in the Netherlands, which is probably a good thing since you don’t want to trust me to give him a sound education. I can teach him how to cook and blog, but algebra? Math? Let someone else have a shot at getting through to him.
Anyway.
When we’re sick I want to eat greens. I have this twisted idea that eating an overdose of greens and fruit will make everything alright. It’s my denial. When my son is sick he only wants one of the P foods, I usually settle for pasta. My other half doesn’t want any food at all, so I just hand him a cup of coffee, pat him on the head and ship him off to bed.
So pasta with a green sauce it was. Now I’m not sure if it was that I wasn’t feeling well and needed a certain level of comfort food just to get through the day—plus I ran out of potato chips—but this was honestly the best darn pasta sauce I’ve had in quite some time. Kiddo polished off two servings as well. Bingo!
Ingredients:
1 pound pasta
2 zucchini’s
1 medium onion
1 large garlic clove
2 oz bacon
2 oz butter
1 or 2 tbsp oil
3 tbsp flour
1 cup of milk
1/2 vegetable bouillon cube
Parmesan
flat-leaf parsley
salt and pepper
Directions:
Mince the onion.
Wash and dice the zucchini.
I wasn’t meant to be a vegetarian so I add bacon. No overkill; just enough to add some flavor and protein.
Grate the garlic while you’re at it.
Heat 1 or 2 tbsp oil and lightly cook the bacon.
Add the onions and cook for a minute or three.
Add your zucchini.
Add a sprinkling of salt and some pepper. Cook until the zucchini turns soft but not mushy! Add the garlic during the last minute.
Transfer it all to your food processor and blitz.
Cook the pasta (I found spaghetti in my pantry) in salted water along with a tbsp oil according to the instructions on the package.
I want to add a little creaminess to the sauce but I’m not the type to just throw in a cup of cream and call it a day. I’m very attached to my arteries, so I prefer to make a roux based sauce.
Heat 2 oz of butter. Add the flour and let it cook for a minute before pouring in the milk and stirring like a maniac and let it simmer for a minute or two. There’s your cream base. Don’t season it just yet!
Add the zucchini mix to the béchamel sauce.
Stir well.
Add a pinch of salt (we’ll add salty Parmesan as well), some black pepper and half a vegetable bouillon cube. Let the sauce simmer over low heat for 5 minutes.
Grate as much, or as little, Parmesan in there as you like. Let it melt into the sauce.
I like to garnish the sauce with a bit of finely minced flat-leaf parsley. Adds a nice earthy tone. Check the seasoning!
There. If that won’t fix a cold or keep you at least somewhat comfortable during one, nothing will, honey.
* serve with warm and crispy garlic & cheese bread!
| Pasta with Zucchini Sauce | |
| Ingredients |
2 zucchini’s 1 medium onion 1 large garlic clove 2 oz bacon 2 oz butter 1 or 2 tbsp oil 3 tbsp flour 1 cup of milk 1/2 vegetable bouillon cube Parmesan flat-leaf parsley salt and pepper |
| Directions |
Transfer everything to a blender or food processor and blitz until you end up with a puree. Heat the butter, add the flour and cook for a minute before pouring in the milk and turning it into a smooth sauce. Stir in the zucchini mix. Seasoning with a pinch of salt and pepper and crumble in half a vegetable bouillon cube. Simmer the sauce for 5 minutes. Add the grated Parmesan and let it melt in. Check the seasoning. Optionally you can add some finely minced flat-leaf parsley. |
| Meal type: | main course |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
24 Comments »
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This is why I like your blog so much. You post actual recipes where others coat spaghetti with cream and cheese and call it a recipe.
I’ve never heard of zucchini sauce before! This sounds so tasty!!
Nom!
Do you have a tip for slicing zucchini without them rolling all over (or even off) the counter? I always fail so I usually cut them in half lengthwise before slicing…
@Karohemd:
Must admit they never roll off the counter with me. I’ll often cut them in half lengthwise first, too. Makes chopping them faster.
This recipe sounds really interesting and healthy. I have to try it once. Not to mention I love your pictures!
You must be using square zucchini. ;) Leeks are equally bad.
@Karohemd:
I think what you need is a new chopping board :)
This sounds delicious – I love zucchini but have been so far limited in its use. This will be fantastic for the ”Meatless Mondays” I am implementing in my household as well!
I often add a bit of chili to this sauce. Tastes great with a touch of spice.
You know that I have never made anything with Zucchini. Now I just may do that. As usual your pictures are GREAT :) And what is up with each and everyone have Reply at the end???? :)
@arrisje:
I updated WordPress this morning and somehow it clashed with the reply comment plugin I use.
Just turned off the plugin, wasn’t happy with it anyway. Every comment in which the reply button was used was held in moderation. Highly annoying.
I think I just saw what you mean by “where others coat spaghetti with cream and cheese and call it a recipe” ;)
My comment was meant for Maria!
This looks absolutely wonderful – AND a sneaky way to get some actual nutrition in to two very picky boys!
I am sorry you have so many bouts of the sickies this winter… :(
Thank you!! :)
This looks fabulous. I will definitely try it (minus the bacon as I am vegetarian). Like you I crave green things (in fact any vegetable) and fruit when I am sick and I think that’s because I think it will fix everything. And it ususally does.
Wonderful blog by the way, I just stumbled onto it and am subscribing.
Thank’s a lot for your website!
Kay, you have such a beautiful blog and your photos are mouthwatering! This pasta dish looks wonderful, and full of flavor. I’ll have to try it sometime. So glad to have found you and looking forward to seeing more :) – Georgia
i made this this weekend and it was so delicious, i almost ate it without the pasta.
@Bojana:
I actually dipped bread in it :)
Kay,
this is an awesome recipe. My friend gave me same zuccini at the weekend, and I was wondering what to do with them. Have just made the sauce and it is yummy!!
Julie Q
this is one healthy creamy sauce! i wonder if we can storage this well?
This was really delicious! And easy to make :).
Great recipe but I added coconut milk instead of milk and it was sooo good!
This has become one of our favourites and now it’s a regular on our table – we have it at least once in two weeks :) With or without bacon, basil or parsley, bechamel or sour cream (on lazy days) – it’s great every time!
Thanks for sharing it!