Pasta with Creamy Zucchini Sauce

• servings: 6 servings
• total time: 35 minutes

Ingredients

1 medium onion (cut 1/2-inch)

6 cloves garlic (smashed)

24 ounces zucchini (skin on cut in 1/4-inch slices, from 3 to 4 medium)

2 tablespoons extra virgin olive oil

1/2 cup chicken or vegetable broth

1/2 teaspoon kosher salt and black pepper to taste

1/2 cup parmesan cheese (fresh grated)

1 pound pasta (such as cavatappi, fusilli or rigatoni)

To Serve on Top (Modification):

Chicken sausage

Blistered cherry tomatoes

Directions

Toss zucchini with garlic, onion, olive oil, salt and pepper and spread on a sheet pan. Roast 425F about 25 minutes, until tender and browned, tossing halfway.

Meanwhile, bring a large pot of salted water to a boil. When boiling, add the pasta and cook according to package directions for al dente.

Drain the pasta reserving some of the water and return to the pot.

Remove the vegetables from the oven when done and transfer to a blender. Add the parmesan cheese and broth. Puree until smooth.

Toss with the pasta, adding reserved water, as needed to loosen the sauce to your desired taste.

Top with fresh black pepper and serve with Parmesan cheese, if desired.

Notes

Serve with diced chicken sausage and blistered cherry tomatoes.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 390 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Cholesterol: 5.5 mg
• Sodium: 244 mg
• Total Carbohydrate: 66 g
• Dietary Fiber: 4 g
• Total Sugars: 7.5 g
• Protein: 14 g