Selfadvocatenet.com recipe for month of August 2025
Equipment
- high speed blender
Ingredients
- 1 medium onion (cut 1/2-inch)
- 6 cloves garlic (smashed)
- 24 ounces zucchini (skin on cut in 1/4-inch slices (from 3 to 4 medium))
- 2 tablespoons extra virgin olive oil
- 1/2 cup chicken or vegetable broth
- 1/2 teaspoon kosher salt and black pepper to taste
- 1/2 cup parmesan cheese (fresh grated )
- 1 pound pasta (such as cavatappi, fusilli or rigatoni)
Instructions
- Toss zucchini with garlic, onion, olive oil, salt and pepper and spread on a sheet pan. Roast 425F about 25 minutes, until tender and browned, tossing halfway.
- Meanwhile, bring a large pot of salted water to a boil. When boiling, add the pasta and cook according to package directions for al dente.
- Drain the pasta reserving some of the water and return to the pot.
- Remove the vegetables from the oven when done and transfer to a blender. Add the parmesan cheese and broth. Puree until smooth.
- Toss with the pasta, adding reserved water, as needed to loosen the sauce to your desired taste.
- Top with fresh black pepper and serve with Parmesan cheese, if desired.
Notes
Makes 9 cups
Nutrition
Serving: 11/2 cups, Calories: 390kcal, Carbohydrates: 66g, Protein: 14g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 5.5mg, Sodium: 244mg, Fiber: 4g, Sugar: 7.5g
This is on website called SkinnyTaste go to the link here
