Creamy Zucchini Pasta: My Signature Dish, Taught by Mom
In the bustling rhythm of my kitchen, amidst the clatter of pots and the gentle sizzle of olive oil, there exists a dish that holds a special place in my heart and on my table—the Creamy Zucchini Pasta. It’s more than just a recipe; it’s my culinary masterpiece, my go-to dish that always impresses me.
Ever since I discovered the magic of this recipe, it has become a staple in my kitchen repertoire, a comforting embrace on busy weeknights, and a star attraction at gatherings with loved ones. But it’s not just me who has fallen under its spell—my husband, in particular, is a devoted fan. Without fail, his eyes light up with anticipation every time he knows I’m whipping up a batch of our favorite pasta.
And it’s not just him; my Creamy Zucchini Pasta has garnered rave reviews from every guest lucky enough to taste it. The looks of amazement and delight that spread across their faces with each bite are a testament to the dish’s undeniable allure. I’ve lost count of the number of times I’ve been asked for the recipe, each time with a promise that it will become a household favorite in their own kitchens.
What makes this dish truly special is its effortless simplicity. Despite its gourmet appearance and complex flavors, it’s astonishingly easy and fast. With just a few ingredients and simple steps, I can transform basic pantry staples into a culinary masterpiece that rivals any restaurant dish.
In a world filled with endless culinary possibilities, my Creamy Zucchini Pasta stands as a shining example of the power of simplicity, taste, and the joy of sharing good food with the ones we love. It’s more than just a recipe; it symbolizes warmth, comfort, and the simple pleasures of home-cooked meals. And for that, I owe a debt of gratitude to my mom, who taught me well and passed down the love of cooking that continues to enrich my life daily.
Creamy Zucchini Pasta
4
servings10
minutes30
minutesKeep the screen of your device on
Ingredients
3 medium-sized zucchini, diced
2 tablespoons olive oil
1 lb (about 450 gr) of Mostaccioli
1 Small onion finely sliced
1 cup of grated Parmesan Cheese
1 cup of heavy whipping cream
Salt and pepper to taste
Directions
- Dice the zucchini into bite-sized pieces, setting them aside for later.
- In a large pan, heat olive oil over medium heat. Add sliced onion and sauté until translucent, for about 5 minutes.
- Add the diced zucchini and a pinch of salt and cook for 3-4 minutes until the vegetables begin to soften. Stir frequently.
- Add 1/3 of a cup of water and let it cook for about 10 min or until soft. Close with a lid. Check that the water doesn’t dry out. (add a little bit of water if needed).
- When the zucchini are soft, remove the lid and let the water dry.
- Pour in the heavy whipping cream, stirring gently to coat the vegetables. Allow the cream to simmer and thicken, creating a creamy sauce.
- Cook the mostaccioli according to package instructions until al dente.
- Once ready, drain the pasta and mix the cooked pasta into the pan, ensuring the pasta is thoroughly coated with the creamy sauce and infused with the flavors of the diced vegetables.
- Turn off the stove and add the parmesan chees. Mix everything.
- Serve immediately!
