10ozbucatinior other long pasta such as spaghetti, linguini, fettuccini
1/4cupbaconcooked and crumbled for serving
Bring a large pot of water to boil. Once boiling add 1 T of salt to the water. Add the pasta and cook 2 minutes under al dente. The pasta will be a tad firm in the middle.
Before draining the pasta water, scoop out 1 cup worth of pasta water and reserve for later. We will use this to help loosen up the pasta sauce if necessary.
In a skillet over medium heat melt the butter. Add the onion and garlic and cook for 3 minutes or until the onion is translucent and has softened. Stir in the zucchini, salt, and pepper and cook for 4 minutes or until the zucchini has cooked down by about half it’s volume.
Stir in the cream, broth, parmesan, and frozen peas. Bring to a simmer and simmer for 3 minutes. It will appear watery, which is fine because we need to finish cooking the pasta in that water.
Add the pasta to the zucchini sauce and toss to coat. Cook for 2 minutes. If the pasta sauce gets too thick add a splash of the reserved pasta water to the skillet.
Remove from stove and serve immediately with additional parmesan and chopped bacon if desired.
Zucchini: No need to peel the zucchini before grating it. Toppings: the bacon is optional but it adds delicious flavor and crunch to the dish! Can also add some chopped fresh herbs such as parsley, thyme, or basil.