CREAMY Zucchini Pasta | HEALTHY & Delicious 20 Minute Recipe

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Fill a stockpot a little over halfway with water, salt it generously and bring to a boil over high heat.
2. Meanwhile, heat the olive oil in a large frying pan over medium heat.
3. Roughly chop the onion and garlic, and cut the zucchini into small bite-sized pieces.
4. Add the chopped vegetables to the pan. Stir every 1 to 2 minutes; after about 5 minutes, when the onion is translucent, add the dried thyme and season with salt and pepper. Add 1 cup (240 ml) water, raise to high heat and simmer about 5 minutes, until the zucchini is translucent. Remove from heat and set aside.
5. While the pan cools, cook the pasta in the boiling water, stirring every 2 to 3 minutes so it cooks evenly.
6. When the pan contents have cooled slightly, about 5 minutes, blend them in a tall container with a hand blender until creamy.
7. Return the frying pan to low-medium heat, add the zucchini puree, then whisk in 1/2 to 1 cup (120 to 240 ml) of the pasta cooking water until the sauce is creamy.
8. When the pasta is al dente, transfer it straight from the pot into the pan with the sauce. Some pasta water in the sauce is fine. Remove from heat.
9. Add the grated cheese and mix well. Serve from the pan or in dishes, topped with a little more grated cheese and fresh parsley, immediately.

Summarized from Spain on a Fork's video. Watch it for the details.

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