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Nicole Siemers on 5.27.2014
Really delicious! I used crushed tomatoes, so my sauce was pretty much like a tomato sauce and covered everything well. But it was great!
Pasta with Zucchini and Tomato Cream Sauce
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Description
Vegetarian but so luscious. Promise.
Ingredients
- FOR THE PASTA:
- 1 pound Orecchiette Or Other Short Cut Pasta, Cooked To Al Dente According To Package Directions, 1 Cup Pasta Water Reserved Right Before Draining
- 1 Tablespoon Olive Oil
- 3 whole Medium Zucchini, Quartered Lengthwise And Cut Into 1/2 Inch Or So Chunks
- 5 cloves Garlic, Peeled And Roughly Chopped
- 1 Tablespoon Tomato Paste
- 28 ounces, weight Canned Tomatoes, Drained And Crushed With Your Fingers (or Use Already Crushed Tomatoes)
- ½ cups Heavy Cream
- Crushed Red Pepper, To Taste
- Salt To Taste
- OPTIONAL FOR TOPPINGS:
- Toasted Pine Nuts
- Parmesan Cheese
- Sherry Vinegar
- Good Olive Oil
- Salt And Crushed Red Pepper
Preparation
Heat a large skillet to medium-high heat with the olive oil. Add the zucchini, and saute for 2-3 minutes until slightly browned on the edges but still firm.
Add the garlic, a sprinkle of salt, and some crushed red pepper and reduce the heat to medium. Stir for 1 minute until the garlic is fragrant, then add the tomato paste.
Stir the tomato paste to coat the zucchini for 2 minutes, then add the canned tomatoes. Add 1/2 cup of the reserved pasta water and stir to form a loose sauce. Allow the sauce to bubble and reduce for 3 minutes until the zucchini is tender. Turn the heat up if the sauce doesn’t immediately bubble.
Stir in the cream, and taste. Add more salt to your preference.
Right before serving, add 2/3 of the pasta and stir. If you’d like more pasta, add more pasta to achieve the right ratio, adding more pasta cooking water as necessary to coat all the pasta with sauce.
Serve with your choice of a gazillion toppings. A few drops of sherry vinegar is especially lovely with the heavy cream. Enjoy!
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