Paccheri Pasta with Zucchini, Fresh Tomatoes, and Creme Fraiche
Easy 30 minute meal packed with herbs, veggies, and creamy creme fraiche. A meal you can feel good about eating any day of the week!
Servings: 6 servings
Ingredients
- 1 pound Paccheri pasta or other short pasta of choice, 454 g
- 3 cups cubed zucchini
- 2 tablespoons olive oil
- ½ cup yellow onion chopped
- 1 8-ounce container creme fraiche Bellwether Farms or Vermont Creamery
- ½ cup freshly grated Parmigiano cheese
- 3 cloves garlic cut in quarters
- 1 tablespoon fresh rosemary finely chopped (a little extra for garnish)
- 1 tablespoon fresh thyme finely chopped
- 1 ½ cups fresh tomatoes diced
- salt for seasoning and adding to pasta water
Instructions
- Heat a large sauce pan to medium heat. Add the olive oil, onion and garlic to the pan. Cook for about 3 minutes until soft.
- Add the zucchini and herbs to the pan. Cook for an additional 10-12 minutes, stirring occasionally, until slightly brown. Turn off heat and stir in fresh tomatoes and season with salt. Set aside.
- Bring a large pot of water to boil. Salt water generously. Add pasta and cook until package direction "al dente". Reserve 1/3 cup of pasta water before draining the pasta. Start by adding half of the water in the sauce pan with the zucchini and tomatoes.
- Add the creme fraiche to the pan with the cooked zucchini and tomatoes. Stir until creamy sauce forms. If needed, add the rest of the pasta water.
- Drain pasta and add to the large sauce pan with creamy sauce, zucchini, tomatoes, and herbs. Add parmigiano. Stir until incorporated and pasta is evenly coated with the sauce.
- Serve immediately! Great as leftovers.
Notes
Enjoy hot with a side of delicious crusty bread! Mangia! Mangia!
Nutrition
Calories: 456kcal | Carbohydrates: 64g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 158mg | Potassium: 508mg | Fiber: 4g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 178mg | Iron: 2mg
