Easy, creamy and delectable Zucchini pasta…only takes 30 minutes.

I cooked in my cast iron skillet because it was the largest pan that I had available.

Ingredients:

1lb. box Ditalini pasta (small pasta is best…farfalle, elbow, orecchiette)

1 lb. cubed Zucchini

1 diced Sweet Onion

41/2 cups Water

Extra Virgin Olive Oil

Parmigiana Reggiano

Fresh Basil

Kosher/Sea Salt & Ground Black Pepper

Instructions:

Cover the bottom of the pan with a generous amount of EVOO or Avocado Oil.

Season with Salt and Pepper.

Throw in a generous amount of fresh Basil and a chopped up Sweet Onion.

Saute until tender.

Add in at least 1 lb. of quartered fresh Zucchini.

Cook for a few minutes and then add 41/2 cups Water and simmer for 5 minutes.

Remove half the Zucchini and blend until smooth.

Add the mixture back in.

Add 1lb. uncooked Ditalini and stir frequently until al dente.

Turn off heat and add a generous amount of freshly grated Reggiano Parmigiana cheese.

In no more than 30 minutes you have a fabulous meal.  

Enjoy!

Inspired by Giovanni Siracusa