Ingredients

1 Zucchini finely chopped (save the zests for decoration)

500ml of milk

2 table spoons (tbsps) of creamcheese

1 table spoon (tbsps) of butter (if salted, reduce salt at the end) and 1 table spoon of flour (for the roux)

1/2 onion finely chopped

4 garlic teeth

200 g of parmesan cheese

salt

fresh ground black pepper

olive oil

green lemon zests

300g of Pasta (Penne or other…you choose) cooked according to package directions, al dente - you can do it during the zucchini sauce or cook it 30 min earlier, draining the water and letting it cold with 1 tbsp of oil

Preparation

  • In a large nonstick pan, heat oil & garlic on medium 2 mins, or until garlic is golden.

  • Add the onion and cook until it begins to loose color

  • Add zucchini and salt and let it cook over med-heat/flame for 10-15 mins.

  • Melt the butter (on microwave) and mix with the flour. Add the misture (roux), the milk and the parmesan cheese to the pan and lower the flame to med/min

  • keep stiring until sauce begins to thicken (don’t let it dry it too much)

  • Meanwhile, in a nonstick skillet, heat the oil and toss the zucchini zest with a little salt & pepper until golden.

  • Add pasta to the sauce pan and put the flame to max and let it heat until the pasta is hot (about 4 min)

  • Serve in a deep plate and finalize tossing the zucchini zests, some green lemon zests and olive oil