Recipe by our in-house chef, @MaddyGoldberg

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 8-10 portions

Ingredients

2 small yellow or green zucchini, sliced into thin rounds
1 small white onion, roughly diced
5 cloves garlic, peeled
1 1/2 cups chicken stock
2 tbsp butter

1/3 cup parmesan, grated
½ lemon, juiced
1 tsp salt
2-3 cups dry pasta
Basil, for garnish

Method

Make the sauce: Add zucchini, onion, garlic, and chicken stock to a large saucepan. Set over high heat until boiling. Once boiling, reduce heat to low. Cover and simmer for 20 minutes. Add simmered sauce to a blender with butter, parmesan, lemon, and salt. Blend on high speed for at least one full minute.

Cook and finish pasta: Place a large pot of salted water to boil. Once boiling, add pasta and reduce to a simmer. Cook for 8 minutes, or until al dente. Strain. Add sauce to pasta and stir until coated. Taste then season with more salt if needed. Optional: garnish with basil and more parmesan cheese. Serve hot.