- Roast the zucchini. First, toss the zucchini, garlic, and onions with olive oil and sprinkle with salt and pepper. Spread the mixture on a sheet pan and roast at 425°F for 25 minutes until tender and browned.
- Cook the pasta. Meanwhile, bring a large pot of salted water to a boil while the vegetables roast. Once boiling, add the pasta and cook according to package directions for al dente. Drain the pasta, reserving some of the water, and return the noodles to the pot.
- Make the creamy zucchini sauce. Remove the vegetables from the oven when done and transfer them to a blender. Add the parmesan cheese and broth and puree until smooth.
- Combine with pasta water. Pour the zucchini sauce over the pasta, adding the reserved water to loosen the sauce to your desired consistency. Top with fresh black pepper and serve with Parmesan.
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
Instructions
- 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.
- Remove the vegetables from the oven when done and transfer to a blender. Add the parmesan cheese and broth. Puree until smooth.
- Toss with the pasta, adding reserved water, as needed to loosen the sauce to your desired taste.
- Top with fresh black pepper and serve with Parmesan cheese, if desired.
Recipe originally from: https://www.skinnytaste.com/
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