Sunday, March 28, 2010

2nd best pasta sauce

This recipe is a little more effort but so yummy plus healthier than mac and cheese every night. I don't remember where I found this, it's actually a zucchini spread that's meant to go on crostini but I tossed it with noodles and Ben ate it up.

Zucchini Puree

1/3 cup olive oil
1/2 small onion chopped
4 zucchini chopped (with the tops and bottoms removed)
4 cloves of garlic
12 basil leaves chopped
parmesan to taste
salt & pepper to taste

Saute the onions in the olive oil on low heat until soft and translucent. Add the zucchini, garlic and basil. Cook over medium heat until the zucchini is well cooked and squishy. Puree the zucchini mix. It works out to about a heaping spoonful of zucchini mix to one bowl of warm noodles. Then top with salt & pepper and parmesan. Stir well. Then you can freeze the rest of the mix in individual baggies so it's easy to reheat a little bit at a time.

1 comment:

  1. Oh this sounds divine, but we don't get zucchini much here (at least not at a price I'm willing to pay - like $300 a piece!) It actually sounds pretty similar to a white bean dip I make. Mmmm, making me hungry!