Sauce pour pâtes aux courgettes

Ingrédients

• 4-5 medium zucchini, chopped (about 1.350 grams)
• 3 shallots, finely diced
• 2 garlic cloves, finely minced
• 2 tbsp olive oil
• 1 tbsp vegetable stock powder
• 1/2 tsp chili flakes
• 2 cups water
• salt and pepper to taste
• 250 grams dry pasta of your choice
• 1/2 tsp salt
• lemon zest for serving

Préparation

1. 1

   Saute: In a large pot heat the olive oil over medium heat and add the chopped shallots, garlic and chili flakes. Cook for 3-5 minutes, stirring regularly until softened and slightly caramelized.

2. 2

   Add the chopped zucchini and stir well.

3. 3

   Dissolve: In a small bowl dissolve the vegetable stock powder in the water and pour it into the pot with the zucchini.

4. 4

   Cook, covered, over low heat for 3 - 4 hours or until the zucchini has broken down and the water has mostly evaporated. During this time, if you need to add more water, do so ½ cup at a time.

5. 5

   Boil: Cook your pasta according to the package instruction, adding salt to the cooking water. Drain and set aside until ready to mix into your sauce.

6. 6

   Season Serve: Taste your zucchini sauce and season with salt and pepper to taste. To serve, toss with the cooked pasta and add some grated lemon zest, to taste.

7. 7

   Enjoy!