Easy, quick and so delicious! A creamy white sauce with hints of lemon and tomatoes topped with roasted zucchini make an incredibly yet not overwhelming comforting pasta dish. Easy to make as a quick dinner or lunch and flavourful enough to serve at a special occasion, this meal is equally simple as it is special. A true family favourite that everybody will love!
- Prep Time: 5m
- Cook Time: 15m
- Total Time: 20m
- Serves: 2 people
- Yield: 2 portions
- Category: all recipes, dinner, Fall, lunch, Main dish, recipes, Summer, Vegetarian
Ingredients
- 250 grams linguini or papardelle
- 1 small zucchini (150-200g)
- 250 grams cherry tomatoes
- 3 cloves garlic
- 1 tablespoon olive oil
- 80 milliliters whole cream
- 1/2 organic lemon
- 1/2 teaspoon salt
- freshly ground black pepper
- 6 leaves fresh basil
- parmesan cheese (optional)
Instructions
- Bring a big pot of water to boil. Once the water is boiling cook the pasta until al-dente. Drain and reserve a little bit of the cooking water.
- While the water is coming to a boil prepare the sauce. Start by cutting the zucchini into halves and then slice them into 2-3mm thick half-moons.
- Roast zucchinis without oil in a pan. Once charred, set them aside.
- Add washed tomatoes, garlic and olive oil to the same pan. If your pan is oven-safe you can also place them in the oven at 200° for 10-15mins.
- Once the tomatoes are cooked through, add the cream, lemon zest and lemon juice. Season with salt, pepper and fresh herbs. Add the cooked pasta and stir through. If the pasta seems too dry, add a bit of the reserved cooking water.
- Serve and enjoy immediately. With freshly grated parmesan, if you like.
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