1lbzucchini (about 2-3 medium) trimmed and shredded or grated
1cuplarge onion grated160g
2cloves garlic minced
1tbspvegetable oil15ml
1/2cup2% Milk125ml
1/4cupfreshly grated parmesan cheese
1/4tspfreshly ground black pepper
pinch salt
pinch grated nutmeg (optional)
few leaves basil, chopped for garnish (optional)
Instructions
Bring to boil a large pot of water and cook pasta according to package directions. Just before draining, reserve 1 cup (250 mL) of the pasta cooking water. Drain.
Shred or grate the onion and the zucchini.
In a deep large skillet heat oil over medium heat. Add the shredded zucchini and onion. Stir and sauté until wilted (about 5 min). Cover the pan and sauté for a few more minutes until soft.
Stir in the milk and bring to a gentle simmer. Stir in the parmesan cheese, black pepper, nutmeg (if using) and salt to taste.
Add the cooked pasta to the skillet with the zucchini sauce. Add 1/4 cup of reserved pasta water (or more if need) to thin the sauce. Add the basil and sprinkle with hot pepper flakes (if using).
Transfer to a bowl, serve and enjoy!
Notes
Recipe Notes:
Variations: Adult tastes may like adding ½ tsp crushed red pepper flakes.Shredding veggies makes them appear like long strips while a grating them makes smaller fragments. If you prefer longer, textured veggies use a mandolin to shred instead of the standard household grater.Nutrition Facts per one serving (290 grams) Calories 340; Fat 7 g; Carbohydrates 56 g; Protein 14 g; Source of 16 Vitamins and Minerals