The bounty of summer veggies never fails to impress and provides plenty of inspiration for delicious, light and healthy meals. But, after my family has eaten a “farmer’s dinner” of sliced tomatoes, peppers and cucumbers with some cheese & crackers so many days in a row, I’m on the lookout for ways to change things up a bit!
Roasted zucchini are usually the answer for some inspiration. I’ve tried a few different green pasta sauces for an easy summer dinner, and this is one of my favorites. It’s great either warm or cold.
Glorious Green Pasta Sauce
INGREDIENTS
- 1 medium onion, sliced
- 6 or more cloves of garlic
- 3-4 medium zucchini, sliced ¼ inch thick
- 2 Tbsp olive oil
- ½ cup thyme
- 2 cups baby spinach leaves
- ½ cup fresh basil stems & leaves
- ½ cup fresh parsley stems & leaves
- ½ cup broth (veggie or chicken)
- ½ cup Parmesan cheese
- ½ tsp salt & black pepper to taste
- 1 lb pasta, curly preferred
TO MAKE
- Spread zucchini slices on a baking sheet and drizzle with olive oil.
- Roast in a 350oF oven for 25 minutes or until a little brown and softened.
- While zucchini is roasting, boil the pasta al dente.
- Once zucchini is done, put in a blender with onion, herbs, spinach, garlic, Parmesan and broth. Blend until smooth. Reserve a little pasta water to use for thinning the sauce, if necessary.
- Toss sauce with cooked pasta and serve.
Enjoy
