The hot weather this summer has been good for a few things, one has been my summer squash survived and is thriving (no powdery mildew for the first time in years!) Being able to wander out and pluck off a few zucchini is one of the best parts of summer!
Parmesan Cheese Sauce and Zucchini Pasta
- 16 ounces small pasta shapes
- 4 Tbsp unsalted butter, divided
- 4 cusp zucchini, chopped into bite size (about 2 medium)
- 4 cloves garlic, minced
- 3 Tbsp all-purpose flour
- 2 cups whole milk
- ¾ cup Parmesan cheese (the green can kind)
- Freshly ground black pepper and sea salt
Bring a large pot of salted water to boil, cook pasta as directed and drain.
Meanwhile, heat a large skillet over medium-high, melt in 1 Tablespoon butter, saute zucchini until tender and turning golden, set aside.
At the same time, heat a saucepan over medium, melting butter. Saute garlic for a few minutes. Whisk in butter, cooking for 3 to 5 minutes, until golden, whisking often. Slowly whisk in milk, till smooth. Let cook, whisking often, until the sauce is just bubbling and thickened. Take off heat, whisk in cheese until melted. Season to taste with pepper, and salt, if desired.
Toss hot pasta with sauce, then gently fold in zucchini.
Serves 6 to 8.