Serves 1
Directions
- 1Cut zucchinis into rounds.
- 2Add olive oil to a pan, generously.
- 3Add all the zucchinis to the pan.
- 4Season the zucchinis.
- 5Fully cook the zucchinis, flattening them out to color and soften them.
- 6While zucchinis cook, smash some garlic.
- 7Grate Pecorino Romano and Parmesan cheese.
- 8Take off a few cooked zucchini pieces for decorating and texture.
- 9Put the remaining cooked zucchinis into a blender.
- 10Add garlic, cheese, and a tiny bit of mint to the blender.
- 11Add the rest of the oil from the pan into the blender.
- 12Blend until you have a nice zucchini cream.
- 13Reheat pre-cooked papardelle.
- 14Add the zucchini cream to the papardelle and toss.
- 15If the cream is too thick, add some reserved pasta water.
- 16Serve with the reserved zucchini pieces on top.
- 17Garnish with more cheese.
Ingredients
- zucchinis
- Olive oil
- garlic
- Pecorino Romano cheese
- Parmesan cheese
- dry mint
- papardelle
- pasta water
Equipment
Ninja blender with smoothie attachment
Tips
- Do it exactly the way I did this.
- Put the dry mint.
- Put the garlic.
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