Sunday, September 9, 2012

Pasta with Squash Cream Sauce

This is the easiest pasta sauce you will ever make. Simple and delicious, but a little messy! And with all the zucchini and squash I get at my job at the Life Lab this was the perfect recipe!


1 box of your favorite pasta (I like the fun shaped kind!)
olive oil
2 cups of squash or zucchini (about 1 large or 2 small),  shredded or finely chopped
garlic powder, salt & pepper, taste
1 cup of heavy cream

In a small pot, heat up some olive oil. Add the squash (or zucchini) and season with the garlic, salt, and pepper (and whatever seasonings you have around. I used my Italian seasoning mix) 

Bring squash to a light boil. Allow the squash to simmer in its own juices until it is light in color, about 10 minutes.

Meanwhile cook your pasta to package directions. 

Once your squash is almost translucent, whisk in the heavy cream and simmer for a couple more minutes.

Transfer your sauce to a food processor or blender (or use an emulsion blender) and blend until smooth. 

Return the sauce to the pot and simmer together for a few more minutes, stirring occasionally. 

Add the sauce to your drained pasta and thats that!

Mmmmmmm easy, healthy (kinda?) and delicious!

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