Time: 30 minutes
Feeds: 1 person
Ingredients:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 4 oz Ditalini, elbows, or other small pasta
- 2 cups water
- 2 tsp Seasoned Vegetable Better Than Bouillon
- 1 cup shredded zucchini
- 1/4 cup crème fraîche
- 1/4 cup parmesan
- Salt and pepper, to taste
Directions: In a medium saute pan with high sides, add the olive oil and garlic. Turn the heat on to medium and saute until the garlic is starting to get fragrant. Add the pasta to the pan and stir, coating it in the oil and garlic. Cook until the pasta is just lightly toasted, being careful not to burn the garlic.
Add the water and stir in the Better Than Bouillon. Bring the mixture to a steady simmer and cook, stirring occasionally, for about 13 minutes. The cooking time is going to depend on the type of pasta that you’re using. At the end of the cook time, the water should be significantly reduced and pasta al dente. If you think the water is getting too low too quickly, you can turn the heat down slightly or add a little bit extra. While the pasta is cooking, shred the zucchini and put it in a paper towel. Wring as much liquid out of the zucchini as you can and set aside.
Once the pasta is done cooking, reduce the heat to low and add the zucchini to the pan as well as the crème fraîche. Stir to combine and season with salt and pepper to taste. Let cook for just a few minutes and then remove from the heat. Add the parmesan cheese and stir everything together. Serve with a little extra parmesan and freshly ground black pepper if desired.