Spaghetti With Creamy Zucchini Sauce
Creamy but light, seasonal and very, very simple. A fresh pasta recipe suitable for the hot summer days. By blending the gently sautéed zucchini with grated parmesan you get a delicate and interesting sauce for pasta. If you like dill’s flavour, you must include it in the equation. Finish it with a drizzle of olive oil, again some grated parmesan… and enjoy :).
Cut the zucchini in medium dices, then put it in a pot with the finely chopped garlic, a pinch of salt and a tea spoon of olive oil.
Add water jut enough to cover the zucchini, bring to a boil, then gently simmer for about 10 minutes. If you like the taste add also the chopped dill leaves.
Turn off the heat, let it cool a few minutes, then add a tea spoon of olive oil and half of the parmesan and blend the content for about 1 minute at medium low speed. A few drops of fresh lemon juice can be a good ideea at this point.
Boil the spaghetti for the time indicated on the package and drain the water.
Combine the boiled pasta with the blended zucchini sauce in a thick bottom pot on very low fire.
Place the pasta on the serving plate, sprinkle over the rest of the parmesan and give it a nice drizzle of olive oil.
Enjoy :) !
INGREDIENTS - for 2 persons
Organic or “Best you can get” !
Dried spaghetti - 150-200 grams (I used spaghetti)
Zucchini - 250 grams
Garlic - 3-4 medium garlic cloves (or you can use green garlic)
Parmesan cheese - 20 grams
Fresh lemon juice - 5 ml or a half lemon squeeze
Good quality extra virgin olive oil - 10-15 ml
A pinch of salt
