Pasta with Creamy Zucchini Sauce
6 servings
| prepPreheat oven to 425°F / 220°C | |||
| 1 medium onion, cut into 1/2-inch pieces | Toss vegetables with oil & seasoning, roast 425°F / 220°C, 25 min | Blend roasted vegetables with broth & Parmesan until smooth | Toss pasta into sauce, loosen with reserved water as needed |
| 6 cloves garlic, smashed | |||
| 680 g zucchini, skin on, cut into 1/4-inch slices | |||
| 2 tablespoons extra virgin olive oil | |||
| 1/2 teaspoon kosher salt and black pepper to taste | |||
| 120 ml chicken or vegetable broth | |||
| 50 g fresh grated Parmesan cheese | |||
| 455 g pasta (such as cavatappi, fusilli or rigatoni) | Cook pasta al dente, reserve pasta water | ||
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