Categories: Main Dish, Pasta

Ingredients

• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1 lb small zucchini, cut into 1/4-inch thick slices
• 4 garlic cloves, finely chopped
• 1 1/4 cups heavy cream
• 1/4 cup torn fresh basil leaf (a handful)
• salt
• black pepper
• 1 lb dry pasta (farfalle, penne, cavatelli)
• 1/4 cup freshly grated parmesan cheese, plus additional to serve

Directions

1. Melt butter with olive oil in a skillet.

2. Add in zucchini and garlic; cook/stir often over medium heat, until just golden, 5-10 minutes.

3. Decrease heat to med-low; add in cream; simmer gently until just thickened, 2 minutes.

4. Add in basil with salt and pepper to taste.

5. Meanwhile, cook pasta in a large pot of boiling, salted water until al dente; drain.

6. Add pasta with parmesan to the hot sauce.

7. Toss well to coat; serve immediately with extra parmesan.

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