Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories332.3 kcal (17%)
Total Fat17.6 g (25%)
Carbs35.4 g (14%)
Sugars5.7 g (6%)
Protein11.4 g (23%)
Sodium395.6 mg (20%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
¼ cupextra-virgin olive oil
3 cupszucchini
diced, from
1 cupshallots
medium, siced
1 tablespoonminced garlic
1 cuppasta water
1 cuphalf and half
20basil leaves
1 teaspoonsea salt
plus more to taste
½ teaspoonblack pepper
freshly cracked, plus more for
¾ cupParmesan cheese
grated, plus more for serving
0.5 poundwhole wheat penne
Instructions
Step 1
Sauté the zucchini, shallots and, after a couple of minutes, the garlic. Add basil and 1/2 cup of pasta water. Pour into blender and blend until smooth. Return to pan.
Step 2
Pour in the heavy cream, salt and pepper.
Step 3
Bring the cream sauce to a very gentle simmer—you never want to boil cream—for about 5 minutes.
Step 4
Boil the pasta of your choosing—we love to use spaghetti, fusilli or bucatini for this recipe—but don’t forget to save a scoop of the pasta water before you drain it!
Step 5
Add the pasta water to the zucchini cream sauce and blend!
Step 6
Zucchini cream sauce + parmesan cheese + pasta = dinner is done
