Summer Vibes: Crema di Zucchini (Pasta with Zucchini Sauce)
Summertime and most people are at the point of wondering what do I do with all this zucchini?! My bestie from Puglia taught me how to make this lovely sauce: it is rich and full of flavor, yet light because there is no cream or butter. Bonus! It is also a flexible recipe - if you want to make it dairy free, skip the cheese. If you want to make it vegetarian, skip the pancetta. Enjoy!
Ingredients
Olive oil
Two zucchini chopped into large pieces (around 4 cups)
Two small shallots, chopped (or half a small onion)
Half a clove of garlic, stem removed
One bouillion cube (vegetable or chicken)
One cup/120 ml water
80 grams of pancetta (or 3 strips of bacon) - optional
grated pecorino - optional
100 grams of dry pasta per person (I use rigatoni but you can also use spaghetti)
Instructions
In a pot add the olive oil and shallots and heat to medium high heat. Allow the shallots to go clear, about 4 minutes, don’t let them brown up! Next add the zucchini, garlic clove, bouillon cube and water and cover. Cook the zucchini through, stirring occassionaly for about 10-12 minutes. Once the zucchini is tender, as in breaks down easily with a wooden spoon set aside to cool for five minutes. Remove about a cup of the zucchini mix and set aside to mix back in later. Use a stick blender/blender to puree the rest. Add the remaining zucchini back in and cover. This will be a bit of a paste, not so runny - this is where the pasta water will come in…wait for it.
Boil the water for the pasta. If you are using pancetta, start cooking it now and set aside once crispy. In a large skillet, add the zucchini sauce and put on a low heat. When the pasta is ready use a slotted spoon to add the pasta into the sauce. As you are adding in the pasta, it is fine for some of the water to mix in. Heat it all together quickly and coat the pasta. At this point if you want to top with the pancetta and cheese, go for it. If not leave it simple, just as tasty! Done.