Categories: August2012, Pasta & Macaroni, Summer, Zucchini

Ingredients

• 1 pound Jersey Fresh zucchini, sliced lengthwise, scoop out seeds, slice in 1/4” pieces
• 2 small Jersey Fresh carrots, sliced
• 1 TBS extra virgin olive oil
• 1 medium Jersey Fresh onion, cut in half and sliced
• 1 large Jersey Fresh clove of garlic, peeled and minced
• 1/2 cup Jersey Fresh dry white wine (optional) or additional 1/2 cup of chicken broth
• 1 TBS unsalted butter
• 2 cups chicken broth
• 1/3 cup light cream
• 2 TBS Jersey Fresh parsley, minced
• 1/4 tsp Jersey Fresh oregano, chopped
• 1/4 tsp Jersey Fresh basil, chopped
• grated Italian cheese
• salt and black pepper to taste
• 1/2 pound thin spaghetti, broken in half

Directions

1. Saute carrots in olive oil for 5 minutes, add onion and garlic, sauté for 3 minutes, then add zucchini, sauté for 5 minutes, stirring occasionally. Add chicken broth and wine, bring to a boil; reduce heat and simmer, covered, for 8 minutes. Add butter, stir until melted. Add light cream slowly, stirring constantly. Add parsley, oregano and basil and stir. Keep mixture warm. Cook spaghetti al dente in boiling salted water. Strain and place in serving bowl, add zucchini mixture and mix well. Salt and pepper to taste. Sprinkle with cheese and some parsley for garnish. Serve with crusty Italian bread and additional grated cheese.

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