Zucchini Pasta With Basil Cream |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is another quick but delicious veggie side dish for dinner. I'm not sure where I got the recipe, but I enjoy it more the next day as leftovers! Ingredients:
1 cup chicken stock |
2 garlic cloves, minced |
1 pinch cayenne pepper |
1 small carrot, cut into julienne strips |
4 large zucchini, cut into 1/8 x 5-inch strips |
1 tablespoon fresh basil, minced (has to be fresh!) |
1/4 cup parmesan cheese |
1/4 cup mozzarella cheese, grated |
1/4 cup half-and-half |
salt and pepper, to taste |
Directions:
1. In a large skillet, heat stock, garlic and cayenne pepper to boiling high heat.
2. Add zucchini, cover, and cook until tender 1-2 minutes.
3. *At the last 30 seconds of cooking the zucchini add carrots if you like them a little tender.*.
4. Drain off liquid.
5. Add remaining ingredients to pan and toss until cheese melts.
6. Serve immediately.
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