Spring Zucchini Primavera

This is such a beautiful homage to spring, as well as my favorite place in the world, the Amalfi Coast!  A totally meatless dish, using a vegetable stock rather than chicken stock, which lightens this glorious pasta masterpiece up.  Perfect for Lenten Friday!

You will need:

3 medium zucchini, sliced into thin discs

6 cloves garlic, minced

2 tbsp olive oil

1/2 cup white wine

1/2 cup heavy cream

1/2 cup cup veg stock

Juice from half a lemon

½ cup grated Parmesan cheese

½ cup reserved pasta water

Salt & black pepper (to taste)

1/2 box cooked fettuccine ( aldente)

Optional: red pepper flakes

Fresh basil or parsley (for garnish)

Sauté garlic in olive oil until golden. Add zucchini, salt, pepper and cook for 5–6 minutes until somewhat tender.

Add white wine cook it down a bit (2-3 minutes), then pour in stock and squeeze in lemon juice.   Simmer for 30 minutes, occasionally breaking up the zucchini to release the juices.  Lower heat and pour in heavy cream and stir in Parmesan cheese. Mix well, sauce will thicken as it simmers, around 10 minutes to finish.

Add the hot, cooked pasta to the sauce, use the reserved cup of pasta water, mixing well to coat all of the pasta.  Adding more pasta water if needed.  Garnish with lemon zest and torn basil.