Buy all ingredients right below the recipe
Ingredients
- 300 g whole wheat pasta
- 100 ml cooking cream (12 % fat)
- 1 medium yellow onion
- 3 garlic cloves
- 1 large zucchini (approx. 300 g)
- 3 tbsp extra virgin olive oil
- 40 g grated Parmesan
- 1 handful fresh basil
- Salt
- Ground black pepper
- 200 ml still water
Preparation
- 1Fill a large pot with plenty of water, salt it, and bring it to a boil. Once the water boils, add the whole wheat pasta and cook al dente according to package instructions (approx. 17–18 minutes).
- 2Meanwhile, prepare the zucchini sauce: Peel and finely chop the onion and garlic. Cut the zucchini into small cubes. Heat a large pan over medium heat and let the olive oil get hot. Add the onion, garlic, and zucchini cubes and sauté for approx. 4–5 minutes. Then pour in the water, season with salt and pepper, and simmer for another 7–8 minutes until the zucchini is soft.
- 3Drain the cooked pasta. Finely grate the Parmesan. Once the zucchini in the pan is soft, transfer the mixture to a tall blending container. Add the cream, grated Parmesan, and fresh basil, and blend everything until smooth with an immersion blender. Return the sauce to the pan, add the drained pasta, and mix everything well. Season with salt and pepper to taste.
- 4If necessary, briefly reheat the finished dish over low heat and serve.
Tip
Before serving, sprinkle individual portions with some extra Parmesan and garnish with a few fresh basil leaves.
Knuspr-Küche
Ein Spritzer Zitronensaft am Ende verleiht der Sauce eine angenehme Frische. Verwenden Sie für ein intensiveres Aroma frisch geriebenen Parmigiano Reggiano.