Zucchini Pasta Cream (Print Version)
# Ingredients:
01 -
1/4 cup toasted walnut pieces.
02 -
1 lemon, juiced and zested.
03 -
6 ounces soft cream cheese.
04 -
1 pound penne or rigatoni pasta.
05 -
3 1/4 cups hot water.
06 -
1/2 teaspoon ground black pepper.
07 -
2 1/2 teaspoons kosher salt.
08 -
4 big zucchini (2 pounds), grated roughly.
09 -
1/4 cup olive oil.
# Instructions:
01 -
Pour oil in a big, heavy pot. Turn heat to medium-high.
02 -
Toss in grated zucchini with one teaspoon of salt and some pepper. Keep cooking until it turns into a thick, jam-like mixture, about 10 to 12 minutes.
03 -
Scoop zucchini out of the pot and set it on the side.
04 -
Pour water into the same pot, stir in the rest of the salt, and let it boil.
05 -
Throw in pasta and cream cheese, then cook till the pasta’s just firm but done—should take around 11 to 13 minutes.
06 -
Put the zucchini back in, then add lemon zest and juice. Let it cook for two more minutes.
07 -
Splash in extra water if the sauce looks too thick. Adjust seasoning if needed.
08 -
Spoon into bowls and sprinkle with walnuts to finish.
# Notes:
01 -
Made in one pot for easy cleanup.
02 -
Cook zucchini until it thickens and becomes like jam.
03 -
Add a bit more water if pasta isn’t cooked fully yet.
04 -
Tastes best when fresh.
05 -
Can be kept in the fridge for three days.