March 09, 2014

Creamy Pasta with Spinach and Zucchini

I love the challenge of finding recipes for items in my CSA box.  This week I decided I needed to try arugula again.  Previously, I had tried it only once about five years from one of my very first CSA boxes.

While looking for an arugula recipe, I noticed that Lauren had posted a photo on Instagram of delicious looking creamy pasta with arugula.  Yeah, despite my initial hesitation, I'm a bit more into Instagram now.

From there, I found a simple cream sauce recipe, bought some pasta and decided to add CSA summer squash and a CSA onion.  So as it turns out, I really dislike arugula and am feeling better about ignoring it in my box every week but I'm glad I gave it another try.  If you feel the same way about arugula, I recommend using spinach or chard in this recipe instead as written below.

Creamy Pasta with Spinach and Zucchini

Prep Time: 25 minutes
Cook Time: 15 minutes

Ingredients (serves 3-4)
  • 1/2 lb small-shaped pasta such as fusilli, farfalle or penne
  • 1 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, pressed
  • 1 pound zucchini (2 medium summer squash), chopped
  • 1/2 cup dry white wine
  • 1 cup whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup frozen peas
  • 4 oz chopped spinach
  • 1/4 cup shredded Parmesan cheese
  • Bring a large saucepan of salted water to a boil. Cook pasta according to package directions.
  • Meanwhile heat olive oil in a large skillet over medium heat. Add onion, garlic and zucchini, sauté for 5 minutes.
  • Add wine and lower heat to medium-low. Simmer for 5 minutes, stirring occasionally. Add cream, salt and pepper, simmer for an additional 10 minutes, stirring occasionally.
  • At the end of the cook time, add peas and spinach.  Stir until spinach is wilted a little.  Remove from heat and stir in the Parmesan cheese
  • Drain pasta, then return to saucepan and add sauce. Stir until pasta is well coated. Add additional salt and pepper, as desired.
Sauce recipe adapted from: This Week For Dinner
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