Zucchini Parmesan Pasta

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Ingredients:

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1 lb Rigatoni Noodles+ Add to Shopping List

2 Tbsp Olive Oil+ Add to Shopping List

2 Medium Green Zucchini Squash, chopped+ Add to Shopping List

1 Medium Yellow Zucchini Squash, chopped+ Add to Shopping List

3 Cloves Garlic, minced+ Add to Shopping List

1/2 Tsp Red Pepper Flakes+ Add to Shopping List

1 Tbsp Fresh Thyme+ Add to Shopping List

Salt and Pepper, to taste+ Add to Shopping List

2 Tbsp Butter+ Add to Shopping List

1 Cup Parmesan Cheese, grated+ Add to Shopping List

1 Package Fresh Basil Leaves, chopped+ Add to Shopping List

Directions:

Cook pasta according to box instructions. Before draining, reserve ¾ cup of the pasta water.
Heat the olive oil in a large skillet over medium heat. Add the zucchini, squash, garlic, red pepper flakes, and thyme. Season with salt and pepper. Cook, stirring occasionally until the veggies are caramelized and golden brown.
Transfer to a glass bowl and mash with a potato masher until the veggies become a chunky sauce.
Put back into the large skillet. Add ½ cup of the reserved pasta water and bring to a simmer. Add the butter and parmesan cheese, stir until melted.
Add the pasta noodles and stir to combine. Add more of the reserved pasta water if needed, to create a thinner sauce.
Remove from the heat and stir in about 90% of the basil.
Plate the pasta and top with more fresh basil and parmesan cheese.

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Ingredients:

1 lb Rigatoni Noodles

2 Tbsp Olive Oil

2 Medium Green Zucchini Squash, chopped

1 Medium Yellow Zucchini Squash, chopped

3 Cloves Garlic, minced

1/2 Tsp Red Pepper Flakes

1 Tbsp Fresh Thyme

Salt and Pepper, to taste

2 Tbsp Butter

1 Cup Parmesan Cheese, grated

1 Package Fresh Basil Leaves, chopped

Directions:

Cook pasta according to box instructions. Before draining, reserve ¾ cup of the pasta water.

Heat the olive oil in a large skillet over medium heat. Add the zucchini, squash, garlic, red pepper flakes, and thyme. Season with salt and pepper. Cook, stirring occasionally until the veggies are caramelized and golden brown.

Transfer to a glass bowl and mash with a potato masher until the veggies become a chunky sauce.

Put back into the large skillet. Add ½ cup of the reserved pasta water and bring to a simmer. Add the butter and parmesan cheese, stir until melted.

Add the pasta noodles and stir to combine. Add more of the reserved pasta water if needed, to create a thinner sauce.

Remove from the heat and stir in about 90% of the basil.

Plate the pasta and top with more fresh basil and parmesan cheese.

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