Zutaten für Pasta With Lemon Zucchini Sauce
- Farfalle Pasta
- 2 medium zucchini
- Yellow Zucchini
- 1 tablespoon cornstarch
- 2 tablespoons cold water + water for boiling pasta
- Lemon Juice
- Cream
- Fresh Parmesan Cheese
- Sugar
- Unsalted Butter
- 2 finely chopped shallots
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Zubereitung von Pasta With Lemon Zucchini Sauce
- Bring a large pot of salted water to a boil. Add 1 pound of pasta (your favorite shape!) and cook according to package directions, until al dente (about 7-10 minutes).
- While the pasta cooks, prepare the zucchini: Wash and trim 2 medium zucchini. Use a vegetable peeler to create long ribbons or dice into 1/2-inch pieces.
- Steam the zucchini: Place the zucchini in a steamer basket over boiling water. Cover and steam for 4-5 minutes, or until tender-crisp.
- Make the sauce: In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water until smooth.
- In a medium bowl, whisk together the cornstarch slurry, 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, the zest and juice of 1 lemon, 2 cloves minced garlic, salt and pepper to taste.
- Melt 2 tablespoons of butter in a large nonstick skillet over medium heat.
- Pour the cream mixture into the skillet and cook for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
- Add the steamed zucchini and 2 finely chopped shallots to the sauce. Cook for another minute, stirring gently, to combine.
- Drain the pasta and add it to the skillet with the sauce. Toss to coat evenly.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
34g
Fat
165g
Carbs
27g
