Rich and Creamy Pasta with Zucchini

Pasta Pasta Pasta…

Since she is refusing most if the food these days I have to serve her more pasta now. Creamy cheesy pasta never fails! But this time round I used Parmesan cheese instead of the usual cheddar and added zucchini (with skin coz all the good stuff are in the skin!) and egg yolk : )

Makes 1 serving

8 oz (1 cup) zucchini, diced
little olive oil
1 1/2 tbsp unsalted butter
1/2 tsp flour (i use all purpose flour)
3 tbsp milk
1 egg yolk (use a small, organic egg if possible)
3 tbsp Parmesan cheese (grated)
2 tbsp chopped, fresh herbs (try chives or parsley – optional)

Tip your zucchini dice onto a paper towel and press gently, to remove any excess moisture.

Lightly beat the egg yolk using a fork.

In a small frying pan/skillet, saute the zucchini dice in a little olive oil until golden. Remove with a slotted spoon and place on a paper towel. Set aside.

Melt 1 tbsp of the butter in the skillet, then stir in the flour and slowly add the milk. Stir well.

Still stirring, add the zucchini dice and mix well.

Turn off the heat and slowly add the beaten egg yolk, stirring constantly.

Turn the heat to low and warm the sauce through – do not turn the heat up high or the egg yolk will scramble! Add the last 1/2 tbsp butter.

Remove from the heat, add the cheese and stir until melted, then finally add the chopped herbs. (optional)

Toss with cooked pasta and serve!

Hope your little one like it too!


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