Creamy Pasta Without Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta your choice, possibly whole wheat pasta
- Salt water with 2 tablespoons salt
- 1 large zucchini
- 3 tomato (s)
- 1 onion (s)
- 100 g Parmesan (Parmiiano Reiano) or Grana Padano
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- For the pasta, put the water in a saucepan and add 2 tablespoons of salt. Yeah, really that much. Pasta water should taste about as salty as sea water.
- Then peel the onion and cut it into fine cubes. Put on a pan with the olive oil. When the oil is hot, add the onion cubes.
- Then wash the zucchini and cut into fine cubes. As soon as the onions are slightly translucent, add the zucchini cubes. Then wash the tomatoes and also cut them into cubes. As soon as the zucchini are a little translucent, add the diced tomatoes.
- Fry everything together, stirring the vegetables again and again so that the tomatoes melt. As soon as the water boils, add the pasta and cook according to the instructions on the packet.
- Now comes the important part: Do not drain the pasta completely, but retain about 5 good tablespoons of the pasta water and place in a large bowl with the pasta.
- Then add the parmesan or Grana Padano and mix the pasta water with the pasta and cheese. This creates a smooth, creamy bond. Finally add the vegetables and fold everything in again.
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