Pasta with Zucchini in Creamy Tomato Sauce

cooking instructions creamy tomato sauce ingredients olive oil Parmesan cheese Pasta Recipe Wine Zucchini

Posted October 26, 2023 by: Admin #Kitchen

My local store recently had an exceptional harvest of zucchini imported from Mexico. I couldn’t resist and ended up purchasing about 5 kilograms (11 pounds) of these vibrant green delights. Needless to say, our household has been indulging in a zucchini fiesta over the last few days. The great thing about this recipe is that you can easily adjust the amount of zucchini to suit your palate. Plus, I added a touch of dry white wine to the sauce, and I highly recommend you do the same for a delightful flavor boost. Have a fantastic day!

Advertisement:

Ingredients

  • 450g (1Ib) pasta (I used Conchiglie Rigate) – or penne, or rotini
  • 1 large onion, chopped
  • 1 large red bell pepper, finely chopped
  • 2-3 cloves garlic, crushed
  • ½ teaspoon cayenne or black pepper
  • 1 teaspoon paprika
  • 2 teaspoons oregano
  • 1 teaspoon sugar
  • ½ cup dry white wine (or dry red wine) – I have used both
  • 1 x 796ml (28 fl.oz) can of good quality whole tomatoes, chopped, or roughly blended
  • ½ cup water or stock
  • ½ cup grated Parmesan or Pecorino Romano
  • ½ cup heavy cream (35-40%) or half and half (10%)
  • Salt to taste
  • Extra Parmesan or Pecorino Romano to serve

Ingredients for Zucchini

  • 4 tablespoons olive oil
  • 800g (1.8 pounds) zucchini, sliced in half lengthways, then thinly sliced
  • Salt and freshly ground black pepper to taste

Tip: Please gather all the ingredients and place them on the countertop. Begin by making the sauce. It should simmer for at least 30 minutes, but you can certainly cook it longer if you prefer. While the sauce is simmering, shallow fry the zucchini and set it aside, then boil the pasta.

Instructions

  • Cook the pasta sauce: Heat the olive oil in a large saucepan and add the onions and bell pepper. Sweat them, covered, over medium-low heat for 10 minutes, stirring from time to time.
  • Add the garlic, cayenne, paprika, oregano, sugar and cook over low heat for 1 minute.
  • Add the wine and bring it to a boil. Simmer uncovered for 5 minutes.
  • Add the tomatoes, stock (broth), and salt to taste. Bring the sauce to a boil, then simmer covered over low heat for 30 minutes, stirring from time to time. Keep the sauce hot on a low simmer. Just before the pasta is ready, add the cheese, cream, and parsley, and stir to combine. Heat until piping hot but do not let it boil.
  • Shallow fry the zucchini: While the sauce is simmering, heat a tablespoon of olive oil in a large skillet and shallow fry the zucchini over medium-high heat in 3-4 batches until they are golden brown on both sides. This should take about 6-8 minutes per batch, and you will need about 1 tablespoon of oil per batch. Transfer the zucchini to a plate and season with salt and pepper (do not drain the oil).
  • Cook the pasta: While the last batch of zucchini is cooking, cook the pasta in plenty of salted water as per the packet instructions for ¾ of the suggested time. Reserve ½ cup of pasta water, then drain the pasta.
  • Toss everything together: Add the drained pasta to the hot sauce and toss. Then add the set-aside zucchini and toss to combine everything. If it seems too thick, loosen it with the reserved hot pasta water. Serve immediately with some grated Parmesan or Pecorino Romano cheese on the side.

 

Advertisement:
  • Heat the olive oil and sweat the onions and bell pepper for 10 minutes, then add the garlic, cayenne, paprika, oregano, and sugar. Cook over low heat for 1 minute.
  • Add the wine and simmer uncovered for 5 minutes, then add the tomatoes, stock (broth), and salt to taste. Simmer over low heat for 30 minutes. Keep the sauce hot.
  • While the sauce is simmering, heat a tablespoon of olive oil in a large skillet, shallow fry the zucchini in 3-4 batches in a large skillet over medium-high heat until golden brown on both sides. It will take about 6-8 minutes per batch, and you will need about 1 tablespoon of oil per batch. Transfer to a plate and season with salt and pepper to taste.
  • Just before the pasta is ready, add the cheese, cream, and parsley, and stir to combine. Heat the sauce until piping hot but do not boil. Toss in the pasta so that it absorbs the sauce, then toss in the zucchini. Serve immediately.

Advertisement:

Thanks for your SHARES!

Advertisement:

You May Also Like

Add a comment

Latest posts

added sugars antioxidants Beet recipes beet storage coleslaw copper Digestive Health Feta cheese flavonoids folate fresh beets hard-boiled eggs health benefits heart disease heart health high blood pressure immune function kidney stones manganese nitrates nutrients Pickled beets pickled beets ingredients pickled beets instructions pickled beets recipe polyphenols probiotics recipe ideas salads Salt side dishes store-bought pickled beets type 2 diabetes

Pickled Beets Recipe and Health Benefits

Jamie Oliver’s Creamy Mediterranean Vanilla Cheesecake: A Dreamy, Impressive Dessert That’s Dead Easy to Make

baking with honey basic roll cake delicious dessert recipe easy baking recipe homemade cake recipe honey Swiss roll moist Swiss roll soft sheet cake Swiss roll cake

Delicious Homemade Swiss Roll Cake Recipe with Honey – Easy and Moist!

Appetizer Awesome Blossom Dipping Sauce Crispy Onion Rings Dipping sauce Homemade Appetizers Homemade Onion Rings Make-Ahead Onion Rings. Onion Ring Recipe Onion Ring Serving Ideas restaurant-style side dish

Crispy Onion Rings with Dipping Sauce

butternut squash soup Common Questions. cutting butternut squash easy variations fall recipes ingredients make-ahead Perfect roasted butternut squash roasted vegetables roasting method selecting and storing butternut squash simple roasted butternut squash recipe tips Tutorial ways to serve

Roasted Butternut Squash Recipe

Active Dry Yeast Bread Flour Cloverleaf Rolls Dinner Rolls holiday make-ahead Milk Bread Recipe tips

The Softest Cloverleaf Dinner Rolls

Balsamic Vinegar Basil Burrata Cheese Caprese Salad Heirloom Tomatoes olive oil Recipe Summer Salad Tomato Burrata Salad

Tomato Burrata Salad Recipe

5-Seed Bread Artisan Bread Bread Flour Bread Making Bread Recipe Crusty Loaf Dutch Oven Baking Dutch Oven Bread easy baking Homemade Bread No-Knead Bread Sandwich Recipes Toasted Seeds

Easy Dutch Oven Bread Recipe

baking soda buttermilk Common Questions. easy recipe freezing holiday favorite. Irish Soda Bread no kneading quick bread raisins recipe instructions tips

Irish Soda Bread Recipe

Appetizer Bacon Ranch Cheese Ball Bagels Crackers Creamy Crostini Easy Holidays Homemade make-ahead olives party Pita chips pretzels Recipe Roasted Peppers Salami serving ideas storage tips Tortilla Chips Valentina’s Corner Vegetables

Easy Classic Cheese Ball Recipe