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:
- evo oil
- black pepper
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.
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!