Kim’s Kitchen
Zucchini Pasta
This is one of my favorite pastas and so easy to make, in season you can use the zucchini flowers, if you have access to getting them, but if not… It’s still very delicious with just the zucchini, here is my version without the flowers!!!
8 Portions / 6 oz. Servings
Ingredients:
1 lb Pasta of choice (I used strozzapreti on this one)
1 Lb. Zucchini, sliced in chunks
1 tsp of Vegetable Base or to taste
16 each Zucchini flowers julienned or 2 each Zucchini grated
2 Tbsp Olive Oil
¼ C White Wine
1 ½ tsp. Kosher Salt
½ tsp. Black Pepper
Instruction:
Boil Zucchini in enough water to cover them, until soft. Strain.
While hot, put them in a blender with the Vegetable base and blend until is nice and soft, taste to see if you would like more flavor, if yes, add a little more of the vegetable base or salt if you prefer.
Sautee with Olive Oil, the flowers or Zucchini grated, season with salt and pepper.
Add wine and let it reduce until you obtain a soft sauce.
Add the sauce to the blended mixture and wait for the pasta to be ready.
Cook the pasta, until al dente and add to the Zucchini mixture and fold all together.
Serve.
Adding the Sage 3 minutes into cooking.
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