Creamy Garlic Zucchini Pasta Sauce
Ingredients
- 1.5 lbs zucchini/yellow squash, chopped finely
- 8 ounces pasta I prefer penne or ziti
- 1 tbsp neutral oil or olive oil
- 1 tbsp butter
- 1 large shallot, sliced into rings
- 2 tsp salt + 1/4 tsp for shallots
- 1/2 cup pasta water
- 2 whole eggs
- 1 tsp rushed red pepper optional
- 8 cloves garlic
- 4 ounces burrata
- 4 tbsp fresh basil for topping
Instructions
- Heat olive oil and garlic until the garlic begins to brown.
- Add the zucchini and 2 tsp salt let it simmer until the zucchini becomes soft
- Let the mixture cool. In the meantime sauté the shallots with butter and salt until the shallots become crisp. Set aside.
- Blend the zucchini mixture until smooth.
- Boil pasta of your choosing according to packaging instructions and save 1/2 cup of pasta water and drain the rest.
- Add eggs to the water and whisk.
- Add the drained pasta back into the pot along with the sauce, crushed red pepper and pasta water with egg and stir together on low heat for a minute.
- Assemble the pasta dish topped with fresh basil, burrata, and shallots and enjoy!