Pasta with Creamy Zucchini Sauce
Last night, there was just the slightest hint of coolness in the air, like a whisper at my bedroom window. I’m not usually one to wish for coziness in summer, or even to wish for fall while the warm days are still stacked up; I know they’re out there, in September, with their softer, slanting light. They’ll come.
But even still, because of the air last night, and because of this cold I’ve been fighting (day 5 and counting), I’ve been craving a particular kind of comfort. The Boden catalog came, and I dogeared page after page of striped wool cardigans and plaid miniskirts. Yesterday I ate a bowl of cereal and watched Kate & Allie, and after pulling on my long white nightgown, I climbed in bed with Anne.
It was also, you might imagine, a night on which something like pasta with creamy zucchini sauce fit the bill perfectly for dinner. The question of what to do with the glut of August zucchini is one of my favorite cooking quandaries. I think to think that I’m providing my mom with lots and lots of ideas. This recipe, from the River Cottage Cookbook, is a very good one indeed. Sumptuously simple, this is most certainly a keeper.
Pasta with Creamy Zucchini Sauce
Serves 2-3
from the River Cottage Cookbook
1 tablespoon olive oil
3 cloves garlic, crushed
1 pound zucchini, chopped
1 tablespoon cream
3 tablespoons grated Parmesan
8 ounces pasta
Put a pot of water on to boil for the pasta, salt, and cook pasta until al dente. Meanwhile, heat olive oil in a large skillet over moderate heat. Add garlic and zucchini. Season with salt early in the cooking to help draw out moisture. Stir whenever zucchini begin to stick to pan, and do not allow them to brown more than a shade. Keep cooking until they are no longer watery and begin to fall apart. Mash with a potato masher. Stir in cream and Parmesan, and let bubble until the cream is incorporated and has reduced slightly. Drain the pasta, toss with the sauce, and serve, passing more Parmesan at the table.
Kristina Strain: Must be something going around today, we’re both posting about zucchini! Your recipe seems more straightforward, and therefore less stealthy, than mine. Sometimes you require stealth. Sometimes, you just want dinner.
1 year ago
Adrianna: Anne, oh Anne… She really does make being sick bearable. My mother read me Anne when I was a little girl and ever since it’s been my fail safe when I’m sick. A kindred spirit on the written page (and film!)
Feel better soon!1 year ago
Kristina, That recipe sounds divine, and when you’re sick of zucchini you definitely need it to be stealth.
Adrianna, Seriously, she made me feel that all was right––or would soon be––with the world again. Even calamity in Avonlea seems more manageable!1 year ago
Kristi: I just discovered this recipe myself last week. Isn’t it great? I experimented by adding a yellow squash and zucchini and really liked it. Have also made it with sausage for non-vegetarian must have meat types.1 year ago
Kristi, I was thinking another change might be to use ricotta or milk or whatever you have on hand. We never have cream around and I hate buying a pint just for one tablespoon…1 year ago
Christine S.: The meal looks yummy! I hope it soothes you and helps you heal. And, my daughter is on Anne of Avonlea right now…she finished Anne of Green Gables about a week ago…she’s loving it, even as a 16 yr. old! Boden catalog=very dangerous!1 year ago
Karen: I picked up some zucchini at the farmer’s market and was looking for something to do with it. This recipe comes in handy right now! Yum!1 year ago
Peden: This looks delicious.
But my head is spinning because you mentioned “Kate & Allie.” I have been making my way steadily through the entire “Kate & Allie” series for the past few months, thanks to Netflix’s “watch instantly” feature, and I think my friends are tired of me talking about it.
Anyway, I was thrilled to find that my favorite blogger is watching “Kate & Allie,” too! My habit has been completely validated, which is terrific (as Kate would say)!
Best,
Peden1 year ago
Allison Conley: Thanks Sweetie Pie! xox1 year ago
Sara: Yum! Think I’ll have to stop by the grocery store on my way home. This sounds like a great idea for dinner!1 year ago
Abbey: Perfect timing. I have a giant zucchini from the farmers market that has been taunting me for a few days. Making this for lunch!1 year ago
TLC: This looks divine Sarah, thanks for sharing. I was wondering, as you like the British River Cafe book, have you tried cooking from the Ottolenghi cookbook? He is a wonderful chef with a chain of restaurants in the UK and I think you’d like him!1 year ago
Melissa: Hi there!
Just wanted to stop and say how much I love your blog. Thanks for posting. I will be back for updates.
1 year ago
I don’t know that cookbook, TLC. I’ll have to look it up. Thanks for the recommendation!1 year ago
ML: Oh my goodness, I’ve been in love with that Boden catalog ever since it came in the mail the other day! It makes me long for cooler days. I hope you feel better soon!1 year ago
Cadi: I just got that rotten Boden catalog and now need EVERYTHING in it. It makes me crave fall too, my very favorite season. Hope you’re feeling better, and thanks for this recipe, my garden runneth over with zucchini this year and I’ve been coming up short on creative ways to use it.1 year ago
Lisa: We sometimes make a similar pasta with 1 beaten egg scrambled through and a pinch of oregano. Divine!1 year ago
molly: Oooh, don’t know how I missed this one! I love RC, will have to dig through again.
We often grate a pound or two of zukes, cook them waaaay down with a bit of garlic and onion, mix in scads of fresh thyme and pecorino, and toss it all with a good nooks-and-crannies noodle.
Enjoy that breath of cool!1 year ago
Ella Pretty: I found your blog through a “link loves” post – and I liked the look of your blog – but when I saw that you read Anne – I knew I had to subscribe!
I’m currently re-reading Anne of Avonlea (have been working backward from Rilla of Ingleside) – I’ve always been a huge Anne fan, and reread the series every couple of years!1 year ago
Liz: Sarah, I just made this to christen my new (tiny yet oddly enchanting) kitchen–it was just perfect! Simple, delicious, and ideal for an evening of ignoring all the unpacking I should probably be doing.24 weeks ago