In the evenings, after work, there is not a lot of zest left in me sometimes. I love preparing dishes based on zucchini then. Zucchini is delicious, versatile and it cooks quickly. Particularly if you cut it into quarters and then chop the quarter zucchini into semi-thin slices.
This is my go-to recipe for a quick dinner-fix for one person (my husband does not love zucchini as much as I do, in fact, if I may be honest, I think he rightout hates them, so I only prepare this for myself.
Tagliatelle in Creamy Zucchini Alfredo and Fresh Herbs
1 medium zucchini
1 tbp chopped onion (I used frozen, for convenience, a mix of red and yellow onion)
1 small clove of garlic
1 tsp vegetable oil or butter
30ml whipping cream
30 ml water
20g grated parmesan
salt and pepper to taste
fresh oregano, sage and parsley (or any delicious fresh or frozen herbs you happen to have available)
60g tagliatelle (my favourite for this type of recipe are tagliatelle from Le Asolane)
Bring a large pot of water to a boil. Cook tagliatelle according to package instructions.
Heat the vegetable oil in a pan. Add the chopped onion and the garlic and fry shortly until fragrant. Chop off both ends of the zucchini after washing it, cut into quarters and then into thin slices, directly into pan. Add a good part of the herbs. Fry zucchini for about two minutes, ensuring they do not roast. Add salt and pepper and the water, continue frying for another minute. Turn off the heat, add the whipping cream and the grated parmesan and the remainder of the herbs. Drain pasta (if you haven’t already done so), add to the Creamy Zucchini Alfredo and mix well. Serve topped with fresh herbs and – if you are so inclined – more grated parmesan.
Buon Appetito è buona serata!