Description
A delightful spaghetti dish with a velvety zucchini cream sauce, combining comfort and nutrition.
Ingredients
- 300 g spaghetti
- 2 courgettes (fresh, young and tender)
- 200 ml heavy cream
- 50 g Parmesan cheese (grated)
- 1 onion (finely chopped)
- 2 cloves garlic (chopped)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh basil leaves (for garnish)
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook al dente according to package instructions. Drain the spaghetti, reserving about 100 ml of the cooking water.
- Prepare the sauce: While the spaghetti cooks, heat the olive oil in a large pan over medium heat. Add the onion and garlic, and cook until they are tender and slightly golden (about 5 minutes).
- Cook the courgettes: Add the diced courgettes to the pan. Cook for 10 minutes, stirring occasionally, until they are tender.
- Blend the sauce: Transfer the courgette mixture to a blender or use an immersion blender. Add the heavy cream and 25 g of grated Parmesan. Blend until smooth and creamy. Add a bit of the reserved spaghetti cooking water if needed to adjust the consistency.
- Assemble: Add the cooked spaghetti to the courgette sauce. Gently toss to coat the pasta well.
- Serve: Serve the spaghetti à la crème de courgette immediately. Top with the remaining grated Parmesan (25 g) and fresh basil leaves.
Notes
For added flavor, experiment with herbs or spices. Store leftovers in an airtight container for 2-3 days.