This was another improvisational pasta night dish, as my original plans to use the last of my fresh ricotta were thwarted by the cheese having spoiled (so tragic). Fortunately, I still had some cream from last week’s shortcake, so this evolved into a springy green alfredo sauce. I thought it was yummy, but the husband felt it would be better if I had used bacon instead of zucchini …. you could certainly add meat to this recipe if you’re so inclined. I bet some Italian sausage would be good.
Recipe: Zucchini Alfredo Sauce
- 1 c. shredded zucchini, strained/squeezed of excess liquid
- 1 white onion (fresh CSA spring onion)
- 1/3 c fresh parsley, finely chopped
- 1 T butter
- 1 T olive oil
- salt & pepper
- 1/2 c cream
- 1/4 c grated parmiaggiano
Melt butter and olive oil in saute pan over medium heat. Add onion and cook until onion begins to brown, about 8 minutes. Stir in zucchini and cook 2 minutes more. Add pinch of salt and pepper and cream and cook about 5 minutes, until cream begins to bubble. Stir in parsley and cheese and remove from heat. Toss with cooked pasta (used tagliatelle here) and enjoy!