Creamy zucchini pasta

This is one of my favourite weekday recipes. It’s simple, it’s quick, it’s vegetarian-ish and it’s just amazing. Everyone loves it.

Ingredients

• 250g pasta of your choice
• 1 zucchini, diced
• 4 tablespoons olive oil
• 1 large onion, finely diced
• 2-3 cloves garlic
• 1-2 tablespoons chicken (or vegetable) broth powder
• 300 ml cream
• 2-3 tablespoons parmesan
• A few swigs of dry white wine
• Pepper to taste

You can substitute the parmesan and wine with lemon juice.

Preparation

1. Start cooking the pasta in salted water.
2. When you start cooking the pasta, fry the zucchini in olive oil on medium heat.
3. Fry the onion and garlic with the zucchini until the onions are soft and translucent.
4. Add the chicken broth powder to the onions, then the cream, parmesan and white wine. Reduce temperature to a simmer.
5. Add pepper to taste, and use pasta water to control texture.
6. Finish cooking the pasta in the sauce.

Old version

I still make an older version of this recipe because I rarely have white wine on hand:

• Slice the zucchini in larger, 1 cm cubes
• Skip parmesan and white wine, add a bit of lemon juice instead