Recipes

Go Back

Zucchini Sauce

Wednesday, October 14, 2015

 

Courtesy of:  Donatella Salvadori


Ingredients
4 small to medium zucchini
3-4 tbsp extra virgin olive oil
2 cloves of garlic, chopped
Salt to taste
1/2 cup heavy whipping cream
Parmesan to taste
1 pound pasta


Directions
Cut the zucchini in half lengthwise, and then slice to approximately 1/4 of an inch.

Heat the oil in a frying pan and add garlic.  Fry garlic until golden brown, then remove pan from heat to cool oil.

Add the zucchini and the salt to the pan, return the pan to the burner and cook on medium until the vegetables are tender.  Add the whipping cream and let it thicken for a couple of minutes.

In a big pot of salted water, boil your pasta al dente and dress it with the zucchini sauce.  If you prefer a creamy texture, you can blend part of the sauce with a food processor. Enjoy!

Go Back


Go Back


Tags

steak caesar gruyere kluski pine nuts bosc radishes Apple fennel sauce melon rhubarb vanilla wafers compote flank strawberries Salsa white beans spelt sour bok choy Potato almonds latkes bulgar wheat knots leeks tenderloin pancake feta cornmeal watercress vegetarian chilies autumn gorgonzola lettuce pesto dilly bbq rouille sunchokes mushroom celeriac prosciutto Spread shiitake beet greens apples sweet potato Vegan bread pudding scallions yellow onion buckwheat absinthe strata lemon grass sweet fondue cointreau panzanella egg bayeldi fennel seeds pecans chimmichurri carrots onions flank steak fritters chicken Cider hazelnuts Bread imam Corn capers celebration peach carrot top Butternut peppers sandwich daisy artichoke cauliflower bell pepper jack buttermilk Spinach nectarine pie Salad gazpacho couscous verde sherry jam zucchini pickled gratin dijon spring baby bok choy dill syrup walnut oil tostadas chili peppers slaw mint berry green beans tomato juice plum Cranberry Beans okra blue cheese Dressing turnip garlic cranberry tomato yogurt reggiano bloody mary baguette chimichurri wrap Rice wine vinegar plum tomatoes coconut milk pork mustard greens Soup casserole coriander kalamata crepes oats pears Kale kirsch bulgar honey walnuts thai pork chop eggs tortillas Greens stuffing shallots chives beef carrot fronds turnips beets hickory asparagus strawberry habanero goat Cheese cheese tomato corn pie ramps pineapple fennel bulb gin parmesan muffins Farmers' Market scapes gouda roasted spiced winter squash Shitake Mushrooms Recipes bean almond milk green pepper paste peas Squash potatoes curry pudding polenta Red Onion meatballs Swiss Chard maple syrup wasabi pecan conserve celery hearts shitake anchovy tart beet radish chili coeur a la creme anise arugula Poblano Chili parmigiano poblano basil Side Beans chiles vinaigrette barley sausage tuscan onion pasta wheat flour cantaloupe sesame currants cockaigne tomatoe sour cream heavy whipping cream olives cucumber sandwiches Drinks mushrooms swiss shrunken heads chorizo jack cheese butter Tomatoes crisp shelling coeur celery root cilantro maple egg noodles cake Tomatillos carrot tops brown sugar biscuits cream cheese cream pepper snow peas Chevre vegetable blueberry chicken dinner salad Leek bruschetta remoulade plums pumpkin fritter kohlrabi Eggplant bacon chocolate beer chipotle collins Jerusalem artichoke fraiche creme frittata