Zucchini Tagliatelle Alfredo
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!