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Guilt Free Creamy Zucchini Pasta

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by Christina Brandalise (subscribe)
So much to do....so little time...
Published March 24th 2014
Creamy zucchini pasta - trick the kids into eating vege's
Love creamy pastas but not the calories? Here is a recipe that doesn't scrimp on taste and offers the full flavoured effect of a delicious creamy pasta. It's simple to make, tastes great and is also a sneaky way to get some vegetables into your kids diet. If your child is alarmed by anything green in their plate, I will tell you how to make this pasta with "no green bits" by adding one step to it.


Method:

Chop and fry one small onion.

Finely grate two large zucchini (for the "no green bits" version, peel the zucchini before grating).

Add to the pan with the onions and fry the zucchini until they are soft. Add salt and cracked pepper to taste.

Creamy Zucchini Pasta
fry the zucchini until soft

When the zucchini are cooked to your liking, add one cup of milk and simmer for a further minute or so or until it thickens a little. Taste again for seasoning.

creamy zucchini pasta
add one cup of milk and simmer until it thickens a little

Boil the pasta of your choice as you normally would. I use penne but it also works well with spirals. Just prior to the pasta being al dente, scoop them out with a slotted spoon and transfer them into the pan with the zucchini sauce. Toss for another minute or until it is well combined and the penne do their last minute of cooking in the sauce. If it's a little dry you can add some more milk or use some of the pasta water to make it more moist.

All that is left to do is plate up and top with grated parmesan.

This amount of zucchini sauce is enough for 2-4 pasta servings, depending on size.

creamy zucchini pasta
toss the pasta with the zucchini sauce until well combined
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Why? Because it tastes so good!
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