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Nutrition Facts
Serving Size 1 (250g) Recipe makes 3 servings
Calories 385
Calories from Fat 316		(82%)
Amount Per Serving		%DV
	Total Fat 35.1g	54%
	Saturated Fat 21.9g	109%
	Monounsaturated Fat 9.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 89mg		29%
Sodium 149mg		6%
Potassium 426mg		12%
Total Carbohydrate 13.6g		4%
	Dietary Fiber 1.0g	3%
	Sugars 1.6g
Protein 6.4g		12%
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Cream Pasta Sauce With Zucchini

Recipe #36419 | 25 min | 5 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: spatchcock
Aug 6, 2002

This is AWESOME pasta sauce! Much different than alfredo-ish sauces, which I don't like. This one could be healthy, depending on which ingredients you use. I found the original version of this in a cookbook I received as a gift, but this is very different from that recipe.

SERVES 3 -4 (change servings and units)

Ingredients

2 1/2 tablespoons butter
7-8 garlic cloves, minced (LOTS I added like 7 or 8!)
1 tablespoon plain flour
1 cup sour cream (I used FF)
1 cup half-and-half or milk (I've used both)
1 tablespoon lemon juice
1 whole zucchini (julienned or shredded)
fresh shredded parmesan cheese, to taste (optional)
black pepper (optional)

Directions

1
Melt butter in saucepan.
2
Cook minced garlic in butter for 3-4 minutes or until soft.
3
Stir in flour; cook for one minute, stirring constantly.
4
Add sour cream, milk, and lemon.
5
Cook until heated through.
6
Add zucchini, and cook just until bubbly.
7
Add to pasta (I use this with my tortellini recipe).
8
Add parmesan and black pepper to taste.

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Featured Reviews for This Recipe

From: No Wheat For Me

On Sep 3, 2009

KIds loved it DH didn't due to the "sour taste" (not a lemon fan) I used half a peeled zuke and a small head of broccoli to disguise the zuke and no one knew it was there. Also used tapioca starch to make it gluten free. Other wise no changes and it was lovely. A nice light white sauce. Thanks!

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From: NurseJaney

On Aug 4, 2008

This was very nice — got to use yet 0ne more zucchini, and prepared a light-tasting, non-Alfredo white sauce to use with some left-over chicken breast. Tried with little new piccolini pasta — made a nice summer evening dish. The zuke gave an almost tzatsiki freshness. Thanks, Spatchcock, for posting.

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From: Susan 0485

On Mar 4, 2006

one word: WOW! This cream sauce is so different but so wonderful. I served it over penne and sliced up some creole seasoned, grilled chicken breast to put on top. The spice of the creole seasoning was fabulous with this mild cream sauce. The zucchini was a great change from eating broccoli in pasta sauces all the time. Oh, and by the next day I couldn't wait to heat the leftovers up for lunch! Thanks for a keeper!

6 people found this review helpful

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From: ms_bold

On Dec 7, 2005

Easy enough for a weeknight, special enough for guests. This was a perfect blend of flavors. I didn't have half and half on hand and instead subbed a combo of heavy cream and milk. It still worked perfectly. I did have to add a bit of salt to balance the heavy cream, but otherwise followed the recipe. I like zucchini in the sauce, as this increases our veggie intake.

5 people found this review helpful

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