In celebration of summer, the recipes in June are centered around zucchini. Check back on Friday June 29 for a special recipe to complement our garden feature: Jan Bulla-Baker’s homemade Vinaigrette Dressing with candied walnuts!
Zucchini Pasta Sauce
Bloomington Cooking School
3 shallots, minced
2 cloves garlic, crushed with garlic press
1 bunch green onion, sliced
2 tablespoons butter
2 tablespoons olive oil
1 pound Italian or American zucchini, quartered (about an inch thick) or rounded (about a half inch thick)
8 ounces cream cheese, room temperature
2 tablespoons vegetable bouillon, or to taste
1 to 1 1/2 cups cream (using cream instead of milk ensures sauce will not curdle in heat)
salt and pepper to taste
2 tablespoons fresh marjorum
1 pound pasta
1) Sauté shallots, green onions, and zucchini in butter and olive oil. Add garlic after a minute or two. Sauté until slightly brown. Do not let the vegetables get soft; you want them to be a bit firm. Remove from pan.
2) Melt cream cheese in the same pan. Add cream slowly and stir. Add bouillon, salt and pepper, and marjorum. Continue stirring until smooth.
3) Put vegetables back into the pan and mix with the sauce. Add squash blossoms or a cup of zucchini “ribbons” if desired. To make zucchini “ribbons,” cut zucchini, skin and all, down to the seeds with a potato peeler.
4) Serve immediately over cooked pasta.
Per serving: 471 calories; 26g fat (49.4% calories from fat); 11g protein; 49g carbohydrate; 1g dietary fiber; 69mg cholesterol; 360mg sodium