This ONE POT pasta dinner couldn't be any easier. Pasta with Cream of Zucchini, is a delicious meal your family will love. And trust me even if you have a fussy eater in the house they will love this one.
Ingredients
(Serves 4)
⅓ Cup Olive Oil
3 Garlic Cloves, Whole
1 ½ Pound of Zucchini, cut into tiny pieces about ⅛ inch each
1 lb. Ditalini
1 ¼ tsp. Salt
¼ tsp. Black Pepper
6 Cups Water
1 Cup Grated Pecorino
Method
In a saucepan, heat up the garlic and olive oil on a low flame. Cook the garlic until fork tender and add in the zucchini.
Sautee the zucchini on low/medium for about 10 minutes and continue to turn it. Season with salt and pepper and cook until the zucchini is cooked and translucent.
Remove ½ of the zucchini mixture, plus one garlic clove from the pan and puree with a blender.
Discard the other two garlic cloves. Add the puree back to the pot.
Cook for 2 minutes then add 4 cups of water. Bring to a slight boil and add in the ditalini. Turn well and add in 2 more cups of water.
Cook for about 10 minutes until the ditalini are cooked thru and al dente. If you feel like you need to add more water because the sauce is getting too thick add a little at a time. You want just enough liquid that the pasta will cook. Once the pasta is cooked, add in the Pecorino and incorporate well. Serve.