From the Kitchen · Monthly Recipe
Creamy Zucchini & Basil Pasta
Ingredients:
1 lb ditalini pasta
1 lb zucchini, cubed
1 yellow onion, diced
4½ cups water or vegetable broth
Extra virgin olive oil
Parmigiano Reggiano
Fresh basil
Salt & black pepper
Instructions:
1. Heat a generous drizzle of olive oil in a large pan. Add the onion and basil, and cook until softened.
2. Stir in the zucchini, season with salt and pepper, and cook for a few minutes.
3. Pour in the water/broth and simmer for 5 minutes.
4. Blend about half of the zucchini until smooth, then return it to the pan.
5. Add the ditalini pasta and cook, stirring often, until al dente. Add more water/broth if needed.
6. Turn off the heat and stir in a very generous amount of Parmigiano Reggiano until creamy.
1 lb ditalini pasta
1 lb zucchini, cubed
1 yellow onion, diced
4½ cups water or vegetable broth
Extra virgin olive oil
Parmigiano Reggiano
Fresh basil
Salt & black pepper
Instructions:
1. Heat a generous drizzle of olive oil in a large pan. Add the onion and basil, and cook until softened.
2. Stir in the zucchini, season with salt and pepper, and cook for a few minutes.
3. Pour in the water/broth and simmer for 5 minutes.
4. Blend about half of the zucchini until smooth, then return it to the pan.
5. Add the ditalini pasta and cook, stirring often, until al dente. Add more water/broth if needed.
6. Turn off the heat and stir in a very generous amount of Parmigiano Reggiano until creamy.