Zucchini mint pesto pasta with shallots and cream
hello readers, today is back into the dinner duties, i created a pasta dish, that will please vegetarins and meat lover alike, its from a rachael ray newest cookbook my year in meals and i tried the recipe and it was omg soo delish!!! it has the balance of zucchini and mint and i am now enjoying this dish and im almost done eating it, so please give thois recipe a try and let me know what you think ok xoxox and happy cooking!
Zucchini mint pesto pasta with shallots and cream
Recipe courtesy rachael ray adapted by Chef Ava Marie
you'll need:
1-2 tbl evoo- extra virgin olive oil
1 lb small zucchini. halved and sliced into half moons
1-2 cloves garlic grated
1/2 cup fresh mint leaves
1/2-2/3 cup fresh basil leaves
1 large or 2 small shallots, thinly sliced
1/2 cup white wine
1/3 cup heavy cream or half and half
salt
1 lb penne pasta
3/4 cup grated parmigiano reggiano cheese
method:
in a large skillet heat evoo 1-2 times around the pan over mediium high heat. add the zucchini and garlic and cook until lightly golden, 6-7 minutes. transfer to half of zucchini mixture to a food processor or blender. let it cool a bit, then add the mint, basil and 1/2 cup water (to help loosen) and pulse until it looks like pesto like texture.
bring a large pot to a boil meanwhile take remaining zucchini out to a bowl and then wipe the pan with a paper towel and use the same pan to melt butter over medium heat and saute the shallots, deglaze pan with white wine, your drinking wine, i use my dad;s (shh!!! dont tell your loved ones that, its a secret!!!) and let it cook down by half, stir in cream or half and half, and the remaining zucchini heat it through, stir in the zucchini mini pesto.
salt the water and cook the penne until well done, we dont eat al dente in my house, you could if you like the chewy texture, but we love it well done. before draining add 1/2 cup pasta water to the sauce and drain the pasta. then add sauce to pasta along with the parmesan cheese, but sometime i leave it out for people to sprinkle themselves and toss with tongs 1-2 minutes to flavors to meld, enjoy!
Zucchini mint pesto pasta with shallots and cream
Recipe courtesy rachael ray adapted by Chef Ava Marie
you'll need:
1-2 tbl evoo- extra virgin olive oil
1 lb small zucchini. halved and sliced into half moons
1-2 cloves garlic grated
1/2 cup fresh mint leaves
1/2-2/3 cup fresh basil leaves
1 large or 2 small shallots, thinly sliced
1/2 cup white wine
1/3 cup heavy cream or half and half
salt
1 lb penne pasta
3/4 cup grated parmigiano reggiano cheese
method:
in a large skillet heat evoo 1-2 times around the pan over mediium high heat. add the zucchini and garlic and cook until lightly golden, 6-7 minutes. transfer to half of zucchini mixture to a food processor or blender. let it cool a bit, then add the mint, basil and 1/2 cup water (to help loosen) and pulse until it looks like pesto like texture.
bring a large pot to a boil meanwhile take remaining zucchini out to a bowl and then wipe the pan with a paper towel and use the same pan to melt butter over medium heat and saute the shallots, deglaze pan with white wine, your drinking wine, i use my dad;s (shh!!! dont tell your loved ones that, its a secret!!!) and let it cook down by half, stir in cream or half and half, and the remaining zucchini heat it through, stir in the zucchini mini pesto.
salt the water and cook the penne until well done, we dont eat al dente in my house, you could if you like the chewy texture, but we love it well done. before draining add 1/2 cup pasta water to the sauce and drain the pasta. then add sauce to pasta along with the parmesan cheese, but sometime i leave it out for people to sprinkle themselves and toss with tongs 1-2 minutes to flavors to meld, enjoy!
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