Pasta with Creamy Basil Zucchini Sauce and Flavored Breadcrumbs

Ingredients

• 250 g pasta (Shape of your choice; cook al dente.)
• 3 zucchini (Washed and sliced into rounds; set some aside for plating.)
• 50 g breadcrumbs (To be toasted for the flavored breadcrumbs.)
• 5 sun-dried tomatoes (Finely chopped.)
• hot paprika (A pinch or to taste; it can be omitted if preferred.)
• salt (As needed; also add some to the pasta water.)
• black pepper (As needed.)
• extra-virgin olive oil (A drizzle for cooking the zucchini, plus more as needed to blend the cream and toast the breadcrumbs; quantity not specified in the source.)
• 1 spicchio garlic (To use when cooking the zucchini.)
• 6 foglie fresh basil (To blend with the zucchini.)
• 2 cucchiaini basil pesto (About 10 g.)
• 60 g Parmigiano Reggiano (To blend into the cream.)
• pasta cooking water (A few ladlefuls, as needed to soften the zucchini and make the cream smooth and creamy.)

Steps

1. 1

   Wash the zucchini and cut them into even rounds. Set some raw rounds aside or, if preferred, reserve some after cooking for the final garnish.

2. 2

   Heat a drizzle of extra-virgin olive oil in a large skillet over medium heat. Add the garlic clove and let it infuse the oil for about 1 minute, without allowing it to burn.

3. 3

   Add the zucchini rounds, season with a pinch of salt, and cook for about 8-10 minutes, stirring often, until tender and lightly golden.

4. 4

   Pour a little pasta cooking water into the skillet to soften the zucchini. When they are ready, remove some and set them aside for plating.

5. 5

   Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, draining it al dente. Before draining, reserve a few ladlefuls of the cooking water.

6. 6

   Transfer the cooked zucchini to a blender. Add the Parmigiano Reggiano, basil leaves, basil pesto, a drizzle of oil, salt, and pepper.

7. 7

   Blend, gradually adding a few ladlefuls of cooking water, until smooth, fluid, and homogeneous. Taste and adjust the salt and pepper if necessary.

8. 8

   Finely chop the sun-dried tomatoes. In a clean skillet, heat a drizzle of oil and add the breadcrumbs.

9. 9

   Toast the breadcrumbs over medium heat for a few minutes, stirring continuously, until golden and fragrant. Add the chopped sun-dried tomatoes and a pinch of hot paprika, then stir to distribute evenly. Set the flavored breadcrumbs aside.

10. 10

    Pour the zucchini cream into the large skillet and warm it briefly over low heat. Add the drained al dente pasta and a few ladlefuls of cooking water.

11. 11

    Toss vigorously to combine the pasta with the cream. If the sauce is too thick, gradually add more cooking water until it reaches a creamy, coating consistency.

12. 12

    Divide the pasta among the plates. Finish with the flavored breadcrumbs and the reserved zucchini rounds, then serve immediately.

Notes

The hot paprika can be omitted. Reserve the pasta cooking water: its starch helps make the cream smoother and binds the sauce. The source does not specify the quantities of oil, salt, pepper, paprika, and water; add them gradually as needed.

Nutrition per serving

• first course
• vegetarian
• pasta
• creamy
• Italian
• with zucchini
• with sun-dried tomatoes
• spicy