5 Pasta Sauces That Will Change Your Life (in UNDER 20 Minutes)
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Recipes in this Video
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Originating from the Italian countryside, Lemon Parmesan and Courgette Pasta is a delightful celebration of fresh produce and simple flavors. Traditionally enjoyed in the summer months, this dish highlights the abundance of zucchini and the brightness of lemon, making it a favorite for family dinners and gatherings. Today, it has gained popularity worldwide, often adapted with various pasta shapes and additional vegetables.
Ingredients
- ●pasta
- ●courgette
- ●lemon
- ●parmesan cheese
- ●olive oil
- ●garlic
- ●black pepper
- ●salt
- ●basil
- ●red pepper flakes
- ●onion
- ●vegetable broth
- ●cream
- ●nutmeg
Instructions
- 1Boil water in a large pot and add salt.
- 2Cook pasta according to package instructions until al dente.
- 3While pasta cooks, heat olive oil in a skillet over medium heat.
- 4Add minced garlic and diced onion to the skillet; sauté until fragrant, about 2-3 minutes.
- 5Stir in sliced courgette and cook until tender, about 4-5 minutes.
- 6Add vegetable broth and bring to a simmer.
- 7Zest and juice the lemon, adding both to the skillet.
- 8Mix in cream and grated parmesan cheese until melted and combined.
- 9Season with salt, black pepper, and nutmeg to taste.
- 10Drain pasta and reserve some cooking water.
- 11Combine pasta with the courgette sauce, adding reserved water as needed for consistency.
- 12Finish with fresh basil and red pepper flakes before serving.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is lower in calories and dairy-free.
cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt adds creaminess with fewer calories.
Techniques
sautéingboiling
Equipment
large potskilletcolanderzestermeasuring cupswooden spoon
🌶️🌶️🌶️Lowmilkgluten
Also Known As
Zucchini PastaLemon Zucchini Noodles
vegetarian
Ingredients
- ●1 lb gnocchi
- ●1/2 cup sun-dried tomatoes
- ●1/4 cup walnuts
- ●1/2 cup fresh basil leaves
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup olive oil
- ●2 cloves garlic
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Cook the gnocchi according to package instructions until they float to the top, then drain and set aside.
- 2In a food processor, combine sun-dried tomatoes, walnuts, basil, Parmesan cheese, garlic, salt, and black pepper.
- 3With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.
- 4In a large skillet over medium heat, add the cooked gnocchi and the red pesto sauce.
- 5Toss the gnocchi in the skillet until they are well coated with the pesto and heated through, about 2-3 minutes.
- 6Serve hot, garnished with additional Parmesan cheese and fresh basil if desired.
Equipment
large potskilletfood processormeasuring cupsmeasuring spoons
Ingredients
- ●2 cups broccoli florets
- ●1 cup heavy cream
- ●1/2 cup blue cheese, crumbled
- ●1/4 cup grated Parmesan cheese
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1 tbsp olive oil
Instructions
- 1In a large pot, bring water to a boil and blanch the broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 2In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
- 4Add the crumbled blue cheese and grated Parmesan cheese to the cream, stirring until melted and smooth.
- 5Season the sauce with salt, black pepper, and red pepper flakes (if using).
- 6Add the blanched broccoli to the sauce, stirring to coat the florets evenly.
- 7Simmer for an additional 2-3 minutes to heat through and allow the flavors to meld.
- 8Remove from heat and serve immediately over pasta, chicken, or as a dip.
Equipment
large potsaucepancolanderspatula
Ingredients
- ●200g spaghetti
- ●300g prawns, peeled and deveined
- ●2 tbsp olive oil
- ●3 cloves garlic, minced
- ●1/2 tsp red pepper flakes
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup fresh basil, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
- 4Add the prawns to the skillet and cook for 2-3 minutes until they turn pink and opaque.
- 5Stir in the cherry tomatoes and cook for an additional 2 minutes until they soften.
- 6Season the mixture with salt and black pepper, stirring to combine.
- 7Add the cooked spaghetti to the skillet, tossing everything together to coat the pasta evenly.
- 8Remove from heat and stir in the fresh basil.
- 9Serve hot, topped with grated Parmesan cheese if desired.
Equipment
large potskilletcolanderserving plates
🌶️🌶️🌶️Medium
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