Creamy Zucchini Pasta with Burst Tomato Topper
I am not actually the biggest fan of summer squash and typically after the first month or so of harvests, I am over eating the zucchini or yellow squash as is, and I am looking for ways to incorporate it into foods without detection. This recipe came about because I just needed to cook some sad zucchini in my fridge. It also works well with yellow squash or in combination. I will also sometimes substitute leeks for the onion since everything is getting blended anyways. You can use unsweetened soy milk or whole milk and feel free to omit the parmesan if you are skipping the dairy. The burst tomato topper will bring the salty zing without the additional cheese.
Ingredients:
1 lb pasta
2 medium zucchini medium medium dice
1 medium onion diced or 2 medium leeks washed and sliced
2 cloves of garlic minced
1 cup milk
salt and pepper
reserve 1 cup pasta water
1 pint cherry or grape tomatoes
olive oil
optional extra: parmesan cheese
Recipe:
Saute the onion (or leek) with zucchini, and garlic in about 1 tbsp olive oil. Cook 5 -7 minutes until soft and a little color on the onion or leeks. Salt and pepper to taste at this point but you will likely add more seasoning later.
Add the sauted vegetables to a blender with 1 cup of milk. Blend until very smooth. Taste for seasoning and set aside.
Bring pot of water to boil to cook the pasta. Salt the water and cook pasta until just done or Al Dente. Drain the pasta but reserve a cup of the pasta water.
While the pasta cooks prepare the burst tomato topper. In a sauce pan or small frying pan add 2-3 tbsp olive oil, the pint of tomatoes and a generous pinch of salt. I prefer herb salt here but a pinch of whatever you have will do just fine. Cook until the tomatoes start to burst then remove from heat.
Add the drained pasta back to the pot with the zucchini sauce from the blender. Add pasta water about a tbsp at a time while mixing to make sure the mixture is not too thick. You want a saucy pasta sauce so if it dry or sticky, add pasta water.
Taste for seasoning. Add parmesan cheese at this point if you are using it. Then portion the pasta into bowls and top with a spoonful of burst tomatoes and drizzle of the salty tomato oil.
This keeps well in the fridge for several days. Don’t skip the tomato topper, its worth the extra effort. Enjoy!
