Spaghetti with Zucchini-Cream Sauce
Although it says cream in the name, this dish has no actual cream in it. The creaminess comes from blending the cooked zucchini until its a paste, and mixing with pasta water. I made 1/2 pound of pasta for 2 people, but the "recipe" below should work for 3/4 servings. Again, I didn't exactly measure but I do my best to estimate.
1 lb of spaghetti, linguine, fettuccine, or tagliatelle
3-4 zucchini, chopped in cubes
3 cloves garlic, sliced
3-4 roma tomatoes, chopped in cubes
5-6 basil leaves, chopped
Ricotta cheese, to garnish
For Shrimp: 12-16 small shrimp. Butter, garlic powder, black pepper, pesto sauce (canned is fine)
Chop your tomatoes and zucchini and set aside in two separate bowls. Season with salt and red/black pepper.
Slice garlic and basil, set aside.
Cook shrimp to taste. I heated butter at medium-high, added shrimp, and cooked for 3 min per side. Halfway through I added 2 TBSP of pesto and mixed around. Set aside. When pasta is almost ready, remember to re-heat.
Boil large pot of salted water for pasta.
Heat 3 TBSP olive oil in a large saute pan on medium heat. Add zucchini.
Let zucchini cook until translucent (about 10 min). Halfway in, add sliced garlic. Season with more salt/pepper to taste.
Turn off heat and add about 3/4 of chopped zucchini mixture to a blender or food processor (beware: if hot, the lid will explode off). Blend until very smooth.
Add tomatoes and zucchini-paste back to saute pan. Heat pan to low.
Add spaghetti to water and cook about 7 min.
At about minute 5, add 1 C pasta water to zucchini-tomato mixture. Stir into a sauce.
When spaghetti is done, add to saute pan and mix all together.
Add shrimp and serve.
Garnish with a few small dollops of ricotta cheese, good OLIVE OIL (important!), basil, and red pepper. While you eat, mix the ricotta into the pasta.