Zucchini pasta sauce
Slow cooked zucchini sauce for pasta
Servings: 4 servings
Calories: 368kcal
Equipment
- large sauce pot
Ingredients
- 4-5 medium zucchini, chopped about 1,350 grams
- 3 shallots, finely diced
- 2 garlic cloves, finely minced
- 2 tbsp olive oil
- 1 tbsp vegetable stock powder
- ½ tsp chili flakes
- 2 cups water
- salt and pepper to taste
- 250 grams dry pasta of your choice
- ½ tsp salt
- lemon zest for serving
Instructions
- In a large pot heat the olive oil over medium heat and add the chopped shallots, garlic and chili flakes. Cook for 3-5 minutes, stirring regularly until softened and slightly caramelized.3 shallots, finely diced, 2 garlic cloves, finely minced, ½ tsp chili flakes, 2 tbsp olive oil
- Add the chopped zucchini and stir well.4-5 medium zucchini, chopped
- In a small bowl dissolve the vegetable stock powder in the water and pour it into the pot with the zucchini.1 tbsp vegetable stock powder, 2 cups water
- Cook, covered, over low heat for 3 - 4 hours or until the zucchini has broken down and the water has mostly evaporated. During this time, if you need to add more water, do so ½ cup at a time.
- Cook your pasta according to the package instruction, adding salt to the cooking water. Drain and set aside until ready to mix into your sauce.250 grams dry pasta of your choice, ½ tsp salt
- Taste your zucchini sauce and season with salt and pepper to taste. To serve, toss with the cooked pasta and add some grated lemon zest, to taste.salt and pepper to taste, lemon zest for serving
- Enjoy!
Notes
Do not rush the cooking time - this is what makes the zucchini sauce creamy.
Do not peel your zucchini, simply cut off the ends and was well.
Nutrition
Calories: 368kcal | Carbohydrates: 61g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 339mg | Potassium: 1094mg | Fiber: 6g | Sugar: 12g | Vitamin A: 751IU | Vitamin C: 62mg | Calcium: 82mg | Iron: 2mg