"Instead, the roasted zucchini creates a delicious, creamy zucchini pasta sauce. Perfect as a meatless main dish or as a side with your favorite protein! Despite its sophisticated taste, this Creamy Zucchini Pasta comes together remarkably fast, making it ideal for busy weeknights. With simple steps and readily available ingredients, you can have a gourmet-level meal on the table in under 30 minutes."
"Toss zucchini with garlic, onion, olive oil, salt and pepper and spread on a sheet pan. Roast 425F about 25 minutes, until tender and browned, tossing halfway. Meanwhile, bring a large pot of salted water to a boil. When boiling, add the pasta and cook according to package directions for al dente. Drain the pasta reserving some of the water and return to the pot."
Roasted zucchini, garlic, and onion are tossed with olive oil, salt, and pepper then roasted at 425°F until tender and browned. The roasted vegetables are pureed with Parmesan and chicken or vegetable broth to form a smooth, creamy sauce without cream. Pasta is boiled al dente, drained with some cooking water reserved, and then tossed with the zucchini sauce, using reserved water to adjust consistency. The finished dish is topped with fresh black pepper and additional Parmesan. Leftovers keep 2–3 days refrigerated; for best results, roast zucchini and toast pine nuts ahead and combine with freshly cooked pasta before serving.
Read at Alternative Medicine Magazine
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