Zucchini Alfredo

I discovered this recipe by accident. I went to Allrecipes in search of something completely different, but this dish happened to be the featured recipe of the day on the site. I printed it immediately. It sounded like something all of us would really like, and we did.

I loved the creaminess of this dish, and with a few additions, the sauce had really great flavor. One Allrecipes reviewer mentioned that you could omit the pasta all together and eat this as creamed zucchini instead, and she was absolutely right. The sauce is definitely thick enough for that -- in fact, when I make this again, I may add more milk to thin out the sauce a bit more. It was definitely delicious as-is, though, and Andrew especially enjoyed it (as I knew he would; we're so lucky that anything with green vegetables = love to my boy).

This one is definitely a keeper, and a dish that I'll for sure make again!

Zucchini Alfredo
source: adapted from Allrecipes

1 box penne rigate (or pasta of your choice)
3 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, diced
4 cups shredded zucchini

1/8 teaspoon red pepper flakes
1/2 cup milk
4 ounces cream cheese, cubed
1/2 cup chopped fresh basil
Salt and pepper to taste
Grated parmesan cheese

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain.

2. Meanwhile, heat the oil in a skillet over medium heat. Stir in garlic and onion and cook until onion is translucent. Mix in zucchini, season with red pepper flakes, and cook about 10 minutes, until most of the moisture has evaporated.

3. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper to taste and sprinkle with parmesan cheese and additional basil, if desired. Serve over the cooked pasta.