It’s not very often you’ll see me make a vegetarian-style dish since I’m definitely a meat lover, but this is one dish I enjoy that I don’t miss the meat in. While you’re prepping the vegetables for the sauce, start a pot of water on the boil for your pasta. When I make a cream-type sauce, I prefer to use a long, hearty pasta like fettucine or linguine, but feel free to use your favourite.
Peel and dice two shallots. Shallots are a member of the garlic family, and have a mild flavour that taste like a combination of garlic and onion. When making a sauce, they add a beautiful undertone to the flavour.
Next, I washed and diced three small zucchini, leaving the skin on. When choosing the zucchini, make sure to took for a nice firm skin, and a stem that isn’t soft or darkened. They have the nicest flavour when they’re roughly and inch and a half in diameter rather than overly large.
Wash the zucchini and cut it into bite-sized pieces. Make sure to leave the skin on!
Next, quarter a pint of campari tomatoes. You can use cherry or grape tomatoes if you prefer, but they have a tougher skin which isn’t as pleasant to eat once the tomatoes have broken down to make the sauce.
Quarter a pint of campari tomatoes. Choose tomatoes that are wrinkle-free, and have a nice bright red colour, without any brown or green on them.
Heat about two tablespoons of olive oil over medium-high heat, and add the shallots. Cook until the shallots are slightly transparent.
Saute the shallots until they’re slightly transparent, being careful not to brown them. They’re fairly delicate, and become bitter very quickly.
Add the other vegetables, and bring to a boil.
Bring the vegetables to a rapid boil, tossing well. The tomatoes will break down, and you’ll notice the sauce beginning to form.
Add 1 tbsp of basil, 1 tbsp of oregano, 1 tsp pepper, and 1 tsp salt. Add one cup of cream or milk, and stir well. Lower the heat and allow the sauce to simmer while the pasta cooks.
Just before serving, add 1 cup grated parmesan cheese, and mix well.
Add 1 cup Parmesan cheese, and mix the sauce well.
Arrange your pasta on a serving plate, and pour the sauce over the top. If you wish, add some grated Parmesan on top for a garnish.
The finished product! All that’s left is to dig in!
Mmmmhhh. I can almost TASTE it! Great post Tami!
Thank you SO much Raani! It’s definitely a dish I’ll be making again!
You are Killing me right now! I love pasta and this looks soooh good, I am going to get up and make this right now. I have everything to make this. Got to go, will post you later. YUM!
Thank you Cindy, and sorry for killing you, I honestly didn’t mean to! LOL Please let me know if you enjoyed it! Thank you for checking this out!
Thank you Cindy, and sorry for killing you, I honestly didn’t mean to! LOL Thank you for checking this out!
That looks fantastic, and I’m going to have tons of zucchini and tomatoes from the garden soon…..I know what I’m making!!
I actually thought of you while I made it Angie! I think you’ll really enjoy this dish! You could also add some chicken breast for protein, and it’ll still be fulfilling yet not crazy-high on calories if you use milk instead of cream
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Hi again Tami! I hope all is well…..I nominated you for a blog award http://www.alilcountrysugar.blogspot.com
Looks really good! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!
Thank you for having me as part of your group! I’m honoured!