Zucchini Pasta

my all-time favorite lazy-girl dinner

I think what draws me the most to this recipe is how you can create something with little fuss and a lot of time. The idea behind the sauce is that you just cook zucchini and garlic down for such a long time that they completely break down and emulsify into this gorgeous luscious sauce. No cream is necessary. A total hit every single time.

Ingredients:

3-4 zucchinis cut into small chunks or sliced thinly

5 cloves of garlic sliced thinly

2 tbsp olive oil

salt to taste

lemon to taste

1/2 lb of pasta

1/2 cup fresh grated parmesan

Method:

In a pan over medium heat, add your oil and let heat up. Add in your garlic and let get slightly golden brown. This will help infuse the oil a little. Then, add in your zucchini and stir to combine. Allow the zucchini to cook for 30-40 minutes, stirring every so often so it doesn’t stick.

Eventually, you’ll be able to start mashing it with a wooden spoon while mixing. Do this periodically until it’s broken down into a sauce.

Boil your pasta in heavily salted water.

When al-dente, put straight into the zucchini sauce and add a ladleful of pasta water along with the parmesan. Mix vigorously to combine, this will help create a silky sauce. Add in some lemon and salt to taste. Enjoy!