Creamy Zucchini Pasta

Prep Time25minutes

Cook Time15minutes

Passive Time

people

Nutrition Facts

Creamy Zucchini Sauce Pasta

Amount Per Serving

Calories 424 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 4g 20%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.02g

Sodium 332mg 14%

Potassium 231mg 7%

Total Carbohydrates 50g 17%

Dietary Fiber 6g 24%

Sugars 3g

Protein 15g 30%

Vitamin A 7%

Vitamin C 18%

Calcium 41%

Iron 13%

* Percent Daily Values are based on a 2000 calorie diet.

Searching for Italy with Stanley Tucci is such a delightful show! I have been trying to make some of the amazing foods, without recipes!

I truly think I nailed it with my version of Capellini with Zucchini sauce. SOOOOOOO Yummy.

ENJOY!

Ingredients

Directions

Place 1" of olive oil in a large saute pan and heat.
Slice zucchini into thin rounds and drop into the hot oil.
Cook until golden brown, turning a few times. Drain onto paper towels and season with a light sprinkling of salt.
Put into a bowl with fresh, chopped basil, and set aside. (Can also be refrigerated for several hours and up to overnight.)
In a large saute pan, cook capellini in boiling salted water. Drain and reserve all of the pasta water. I put a large bowl under the strainer to capture it.
In the same saute pan, add a small amount of olive oil and return cooked zucchini and basil to the pan and cook, stirring constantly for about 2 minutes.
Add 3 ladles of the reserved pasta water to the zucchini mixture and continue cooking for another 2 minutes.
Toss in pasta and stir until the sauce mixes in with the pasta.
Remove from heat and add vegan parmesan, stirring until melted.
Place a portion on a plate and drizzle with a little olive oil and black pepper.