Pasta / Zucchinni

 Here is a garden/food storage Dinner idea worth trying. Healthy too.

With easy step by step directions and pictures.

 

Pasta with Zucchini Sauce

 

pictures and recipe courtesy of:
http://www.kayotic.nl/blog/pasta-with-zucchini-sauce

Ingredients:

1 pound pasta

2 zucchini’s

1 medium onion

1 large garlic clove

2 oz bacon

2 oz butter

1 or 2 tbsp oil

3 tbsp flour

1 cup of milk

1/2 vegetable bouillon cube

Parmesan

flat-leaf parsley

salt and pepper

Directions:

Mince the onion.

Wash and dice the zucchini.

 I like to add bacon. No overkill; just enough to add some flavor and protein.

Grate the garlic while you’re at it.

Heat 1 or 2 tbsp oil and lightly cook the bacon.

Add the onions and cook for a minute or three.

Add your zucchini.

Add a sprinkling of salt and some pepper.
 Cook until the zucchini turns soft but not mushy!
 Add the garlic during the last minute.

Transfer it all to your food processor and blitz.

Cook the pasta in salted water along with a tbsp oil according to the instructions on the package.

Heat 2 oz of butter. Add the flour and let it cook for a minute before pouring in the milk and stirring like a maniac and let it simmer for a minute or two. There’s your cream base.

Add the zucchini mix to the béchamel sauce.

Stir well.

Add a pinch of salt some black pepper and half a vegetable bouillon cube.
Let the sauce simmer over low heat for 5 minutes.

Grate as much, or as little, Parmesan in there as you like. Let it melt into the sauce.

I like to garnish the sauce with a bit of finely minced flat-leaf parsley.

 

* serve with warm and crispy garlic & cheese bread!

 

Now could that have been any easier. Love the step by step instructions. Only thing missing is "smell a vision"