Zucchini cream and pancetta pasta

Everyone has probably already made a pasta with zucchini (at least once, no?) but this zucchini cream and pancetta pasta will taste completely new.

Positive: You have a sauce for your pasta made from vegetable, creamy and healthy.

Negative: A bit more dishes to wash than my usual lunch… but Oh-so-good!


Ingredients for 2:

  • 1 courgette (zucchini)
  • a few lardons (about 30 g pancetta or bacon if you prefer)
  • garlic (I used garlic powder)

In your pantry:

  • pasta
  • evo oil
  • black pepper

Recipe:

Bring a pot of water to a boil. Cook your pasta as indicated on packaging.

Wash, slice and boil or steam zucchini (about 12 minutes in the steamer for me).

In a small pan sauté pancetta over low-medium heat until the fat renders out and pancetta is crisp.

Blend zucchini, pancetta, a drizzle of evo oil, black pepper and garlic powder using a hand blender, until smooth.

Pour zucchini cream over pasta and serve immediately.

zucchini cream and pancetta pasta


My advice: Don’t hesitate to add one or two spoon of the pasta water to the zucchini cream if too thick. To decorate I kept some lardons and zucchini pieces for the plate but lardons really added some tastiness!

 

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