Food Recipes, Pasta, Pleasures
SPAGHETTI WITH ZUCCHINI, DAIRY CREAM AND CHEDDAR SAUCE
[featured-images]Another dish to be made in the summer months when Zucchinis are widely available. The zucchinis have a wonderful light flavour whereas as the Cheddar cheese provides a slightly sharp taste that match perfectly.
SPAGHETTI WITH ZUCCHINI, DAIRY CREAM AND CHEDDAR SAUCE
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Grate the Cheddar Cheese,
Slice the Zucchinis,
Add the oil and the butter and heat up for a minute.
Toss in the onion and sauté for 2’.
Then add the zucchini and cook until the zucchinis are slightly tender.
Halfway through, about 3’ after adding the zucchinis, add the garlic and continue cooking.
Add the vegetable stock,
the grated cheddar cheese,
and the fresh cream,
Stir well, , reduce the heat and simmer for 5’.
Season with the salt and pepper,
add the nutmeg and cook for a further minute or so.
In the meantime, cookvthe pasta, stirring occasionally so as not to stick.
Strain the pasta and return to the pan with the cheddar cheese and the cream.
Add the parsley, mix,
and serve in a bowl while grating the Parmigiano Reggiano cheese on top.
Here you can find more of my Pasta Recipes.
SPAGHETTI WITH ZUCCHINI, DAIRY CREAM AND CHEDDAR SAUCE
Servings: 5 People
Ingredients
- 500g Spaghetti , Dry Pasta
- 4 medium Zucchinis , halved and thinly sliced
- 200g Cheddar Cheese , Cathedral City Mild Cheddar, grated
- 200ml Dairy Cream Light , Charalambides Christis Dairy Cream Light 17%
- 1 Yellow Onion , finely diced
- 1 clove Garlic , finely chopped or passed through a presser
- 3 tsp fresh Parsley , roughly chopped
- 1 tsp of freshly ground Nutmeg
- 70g Parmigiano Reggiano , grated
- 5 litres Water
- 2 tbsp Unsalted Butter
- 250ml Vegetable broth , Bouillon
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- In a large pot bring water to a boil on high heat, adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook 2’ less than package instructions. Reserve ½ cup of cooking water.
- In the meantime, in a large, deep frying pan over medium heat add the oil and the butter and heat up for a minute. Toss in the onion and sauté for 2’. Then add the zucchini and cook until the zucchinis are slightly tender. Halfway through, about 3’ after adding the zucchinis, add the garlic and continue cooking.
- Add the vegetable stock, the grated cheddar cheese and the fresh cream, stir, reduce the heat and simmer for 5’. Season with the salt and pepper, add the nutmeg and cook for a further minute or so.
- Strain the pasta and return to the pan with the cheddar cheese and the cream. On medium heat toss the pasta for a minute so as the sauce goes to every single piece of the pasta. If sauce is too thick add some water from the cooked pasta.
- Add the parsley, mix and serve in a bowl while grating the Parmigiano Reggiano cheese on top.
