Pasta with Creamy Zucchini Sauce |
This Creamy Zucchini Pasta is satisfying on its own, but a simple green salad with a light vinaigrette makes a perfect fresh counterpoint.
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Cooking tools:
- Baking sheet
- Oven
- Stove
- Pot
- Colander
- Blender
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
Ingredients
- 1 medium onion, cut 1/2-inch
- 6 cloves garlic, smashed
- 24 ounces zucchini, skin on cut in 1/4-inch slices (from 3 to 4 medium)
- 2 tablespoons extra virgin olive oil
- 1/2 cup chicken or vegetable broth
- 1/2 teaspoon kosher salt and black pepper to taste
- 1/2 cup parmesan cheese, fresh grated
- 1 pound pasta, such as cavatappi, fusilli or rigatoni
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