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Parmesan Zucchini Basil Sauce Over Pasta

I.am.Vegetarian's picture
Ingredients
  Whole wheat egg noodles/Rich egg noodles 12 Ounce (Prepared)
  Parmesan cheese 3 Ounce (Room Temperature)
  Zucchini 1 Pound, scrubbed
  Oil 3 Tablespoon (1 Tablespoon + 2 Tablespoons)
  Butter/Margarine 2 Tablespoon
  Whole wheat flour 1 Tablespoon
  Skim milk 1 Cup (16 tbs)
  Fresh basil leaves/1 teaspoon dry leaf basil 8 , cut into small pieces
  Salt 1⁄4 Teaspoon
Directions

GETTING READY
1. Prepare the noodles if making. Cook when the sauce is done. In case of ready-made noodles, cook, drain and keep warm.
2. In the food processor, grate the Parmesan finely.
3. With a knife or using the slicing blade of the food processor, slice the zucchini to julienne.

MAKING
4. Place a skillet over medium-high heat and heat 1 tablespoon oil.
5. Cook the zucchini for about 5 minutes until golden brown. Remove and keep aside.
6. Now over medium heat, heat 2 tablespoons oil and 2 tablespoons butter.
7. Stir in the flour to the skillet and cook for 1 minute.
8. Slowly pour in the milk stirring all the time with a wire whisk to keep the sauce smooth, and cook for 1 more minute.
9. Add the zucchini, Parmesan, basil and salt and stir to mix.
10. Toss the sauce until the Parmesan is melted and sauce is smooth.

SERVING
11. Serve right away over the hot cooked pasta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Dish: 
Noodle
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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