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Yes, Patricia...my kitchen will soon receive more summer squash than I can eat and your recipe sounds delicious. I will soon adapt it to my menu ;o)
Ciao for now and flavourful wishes,
Claudia
For all those people who have more zucchini then they can eat. This is a very nice sauce for any kind of pasta. Inspired by a little hotel on Lake Lugano, Italy.
Ingredientes
- 2 cups water
- 1 cup chicken or vegetable broth
- 2 cloves garlic, crushed
- 2 large fresh zucchini
- 10 peppercorns
- 4 tablespoons cream (half & half or heavy cream)
- 1 small anchovy (optional)
- Salt to taste
Direcciones
- Peel one zucchini. Half both zucchini lengthwise and remove seeds. Put the peels and seeds into the broth. Cut both into 1/2â cubes. Put half of the peeled cubes and half of the unpeeled cubes into the broth. Reserve the 2 remaining halves for the steamer.
- Add water, garlic (whole), peppercorn and anchovy into broth. Put the steamer with the remaining half of the cubes on top of the pan and cover. Boil down at medium heat for 5 minutes. Remove the steamer and reserve the steamed zucchini. Remove and put aside the zucchini cubes from the broth. Strain the broth and reduce to half, approximately 1 1/2 cups.
- Put the reserved zucchini from the broth back into the broth. Puree with a hand liquefier until smooth. Add the cream (heavy cream will make the sauce thicker; I prefer half & half). Just before serving the pasta add the reserved zucchini from the steamer to the cream sauce. Taste for salt and spoon it over the pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 4 servings | |
| Calories 165 | |
| Calories from Fat 106 | 64% |
| Total Fat 11.89g | 15% |
| Saturated Fat 5.25g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 54mg | 2% |
| Potassium 494mg | 14% |
| Total Carbs 5.99g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.68g | 2% |
| Protein 9.73g | 16% |
Evaluaciones
19 de Julio de 2010
