Zucchini Pasta

Like the carrot-based sauce, this is another good recipe to help get rid of extra stock and reclaim some fridge drawer space. 

1 tbsp of olive oil

2 tbsp of butter, separated

8 ounces of as-yet uncooked pasta (first attempt was with fettucine)

1 medium zucchini, diced

1 small onion, chopped

2 cloves of garlic, minced

1/2 tsp of Italian seasoning

1 cup of "chicken" broth

1 tsp of lemon juice

1/2 cup of grated parmesan cheese 

Pepper, to taste


Cook pasta as per package instructions.

Add the olive oil and one tablespoon of the butter to a skillet over medium-high heat.

Add the onion and sauté for 5 minutes. 

Add the zucchini, garlic, and Italian seasoning to the skillet. Cook for 5 minutes, stirring occasionally.

Add the remaining butter, the chicken broth, and lemon juice to the pan. Let it cook for a couple of minutes.

Stir in the parmesan cheese and toss with the drained pasta. Add pepper, then fill your boots. 

I don't think I would bother trying this with anything other than fettucine going forward. 

There were doubts about balance among ingredients, but it ended up working out. The original recipe called for half a cup of stock, but that was tough to manage when making my own, so I went with a full cup and I don't think that spoiled anything.

Considered adding tomato for a little colour. In hindsight, I might have regretted that. Maybe some red pepper flakes to meet that goal, and add a little heat.