Pasta with Zucchini Sauce

Pasta with zucchini sauce is a light and flavorful dish, ideal for those who love the delicate taste of vegetables. Here is the traditional recipe, with an Italian twist:

Ingredients

• 320 grams of pasta (penne, spaghetti or a shape of your choice)
• 2-3 medium zucchini
• 1 clove of garlic
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese as desired
• Fresh basil (optional)
• Grated lemon zest (optional, to add a fresh note)

Preparation

1. Wash the zucchinis and slice them into thin rounds or dice them, as you prefer.
2. In a large pan, heat the extra virgin olive oil and gently sauté the garlic clove (whole for easy removal, or minced if you prefer to leave it in the sauce).
3. Add the zucchini, a pinch of salt and cook over medium heat for about 10-15 minutes, until they are soft. If necessary, add a little water to prevent them from sticking to the pan.
4. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.
5. Once the zucchinis are cooked, you can choose to leave them as is or blend them with an immersion blender to create a cream.
6. Drain the pasta, reserving some of the cooking water.
7. Add the pasta to the pan with the zucchini (or add the zucchini cream if you have opted for this version), and mix well to flavor everything. If the sauce is too thick, use some of the pasta cooking water to thin it.
8. Season with salt and pepper, and if you like, add grated lemon zest for a touch of freshness.
9. Serve the pasta on plates and finish with grated Parmesan and a few leaves of fresh basil.

An interesting fact about zucchini: although they are widely used in Italian cooking, the zucchinis as we know them are the result of a selection that took place only in the 20th century in Italy, while other types of squashes were already known from pre-Columbian times.

Enjoy your meal!