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creamy zucchini pasta

Italian · Lunch Or Dinner · Medium · 30 minm · reference

servings 6
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  • 0.25 cup olive oil
  • 3 cup diced zucchini
  • 2 medium shallots
  • 1 tbsp minced garlic
  • 8 oz pasta
  • 3 medium potatoes, bite-sized
  • 6 oz green beans
  • 1 cup heavy cream
  • 0.5 cup pasta water
  • 30 basil leaves
  • 1 tsp flaky salt
  • 1 tbsp black pepper
  • 0.75 cup grated parmesan cheese
  1. Bring a large pot of salted water to a boil.
    • 0.5 cup pasta water
  2. Add bite-sized potatoes, cook for 4 minutes.
    • 3 medium potatoes, bite-sized
  3. Add pasta, cook for 8 minutes. Add green beans for the last 4 minutes.
    • 8 oz pasta
    • 6 oz green beans
    • 0.5 cup pasta water
  4. Reserve ½ cup pasta water before draining.
    • 8 oz pasta
    • 0.5 cup pasta water
  5. Meanwhile, heat olive oil in a medium saucepan over medium heat.
    • 0.25 cup olive oil
  6. Add zucchini and shallots, cook until softened and lightly browned, 8-10 minutes. Don't stir too much - let them get sticky and caramelized.
    • 3 cup diced zucchini
    • 2 medium shallots
  7. Add garlic and cook until fragrant, 1 minute.
    • 1 tbsp minced garlic
  8. Stir in heavy cream, basil, salt, pepper, and parmesan. Simmer until thickened, about 5 minutes.
    • 1 cup heavy cream
    • 30 basil leaves
    • 1 tsp flaky salt
    • 1 tbsp black pepper
    • 0.75 cup grated parmesan cheese
  9. Add reserved pasta water to the sauce.
    • 8 oz pasta
    • 0.5 cup pasta water
  10. Blend with an immersion blender until mostly smooth.
  11. Toss pasta, potatoes, and green beans with the sauce to coat.
    • 8 oz pasta
    • 3 medium potatoes, bite-sized
    • 6 oz green beans
    • 0.5 cup pasta water

Very soft potatoes work nicely here.