Zucchini Pasta

A very quick and simple meal that I found over at one of my favorite food blogs: The Pioneerwoman Cooks. I've changed the quantities a bit, but the recipe is pretty much the same. It's a great little thing, really - tasty pasta with a light white wine-cream sauce, with plenty of summer veggies. Can't go wrong with that! And best of all, it won't take you more than.. say, 20 minutes. At the most.

Zucchini Pasta
Serves 2

1 zucchini, diced
1 onion, chopped
2-3 garlic cloves, minced
10 cherry tomatoes, halved
olive oil
100 ml white wine
100 ml cream
parmesan, grated
fresh basil, shredded
180 g pasta (I like bowties - farfalle)

Get the pasta going, while you do the rest.

Dice the zucchini. Chop onions and garlic, and halve the tomatoes.

Heat some olive oil in a skillet. Fry the zucchini, over fairly high heat, so that it browns a bit. Don't let it cook too long, it should retail some bite. Remove to a plate with some paper towels, and let it drain off a little.

Heat more olive oil, and fry onions and garlic on medium heat until softened. Add the cherry tomatoes, and the white wine. Let it reduce for a few minutes. Add the cream, and the zucchini.

Season with lots of salt and black pepper. Drain the pasta, but save some of the water. Add the pasta to the sauce, and if it looks dryish, add some of the pasta water. Finish with shredded basil and grated parmesan.

Recipe in Swedish:
Zucchinipasta