Garlic good! Zucchini good! Tomatoes good! This is a gardener's dream meal because you will get the satisfaction of using up some garden fresh zucchini, but from start to finish will only take 30 minutes to prepare! Pick the zucchini small (about 6-8 inches) for best flavour and use any ripe tomatoes that you have in your garden. Once you make this pasta dish you will be hoping for that bumper crop of zucchini every year!
1½poundstomatoesPick any ripe garden fresh tomatoes
2tbspolive oil
2tbspbutterunsalted
4clovesgarlicminced
1tspsalt
½tspblack pepper
½cupheavy cream
15leavesbasilsnipped into slivers
¼cupparmesanfresh, grated
1poundpastaI usually use penne
Instructions
Halve the zucchinis lengthwise and then thinly slice into half moons. Set aside.
Mince the garlic and set aside. Using scissors, cut the basil into slivers.
Fill the 8-litre pot halfway with water and bring to a boil. Add 1 tablespoon of kosher salt or 1 teaspoon of table salt.
Once boiling, add the tomatoes and boil for just 20 seconds. Remove the tomatoes and then using a paring knife peel the tomatoes. Slice the tomatoes in half and remove the seeds. Then, coarsely chop the tomatoes. Set aside.
Heat the frying pan with the olive oil and butter. Add the zucchini and sauté for 10 minutes.
At the same time, add the pasta to the boiling water so that it is cooking while you are making the sauce. Boil pasta for 10 minutes or until desired consistency.
Add the garlic to the zucchini and sauté for another minute.
Add the tomatoes, salt and pepper and cook for 2 additional minutes.
Add the heavy cream and 2 tablespoons of the pasta cooking water. Turn the heat down to medium-low and simmer until the sauce is thickened, about 3 minutes.
Add the slivered basil leaves.
Drain the pasta and toss with the pasta sauce. Add the shredded parmesan cheese and serve.