Tracker Pixel for Entry

​Creamy Zucchini Rotini Pasta

All About Food | August 8th, 2018

Creamy Zucchini Rotini - Benjamin Myhre

By Ben Myhre
 benmyhre35@gmail.com

If you are a gardener in the area, you know that this is the time of year when zucchini becomes plentiful. In fact, many have a tough time using all of it. You may see just a small little zucchini on one trip to the garden, but when you come back the next day, it has turned into an enormous zucchini monster that could feed an army. We find ways to use zucchini in all sorts of creative ways from zucchini bread, to zucchini desserts, to grilled zucchini. Today, I have a recipe to help you eat up that tasty zucchini. This Creamy Zucchini Rotini is so good and is a great way to use up some of nature’s bounty.

What Kind Of Pasta To Use?
The recipe does call for rotini, but really any sort of dried pasta will work. I was handed this recipe from a friend and it called for rotini. I have used whatever was in the pantry, but I have to admit that rotini works particularly well. If you are going to make this Creamy Zucchini Rotini, use what you have, but even better if you have rotini.

The Amount of Zucchini
The recipe calls for 4 cups, but I have made this with as little as two cups of zucchini. I don’t feel there is an exactness that needs to be held for this. Anywhere between two and four cups of zucchini will be appropriate. The more you add, the more likely you will want to add pasta water at the end to give it a better consistency.

Creamy Zucchini Rotini. It is even just fun to say, isn’t it? If you are looking for ways to use up your zucchini and have made 1000 loaves of zucchini bread already, perhaps this Creamy Zucchini Rotini is for you!

Ingredients

8 Ounces Of Rotini Pasta

½ Cup Pasta Water

2 Tablespoons Olive Oil

4 Cups Shredded Zucchini

1 Teaspoon salt

4 Cloves of Garlic, minced

½ Cup White Wine

1 Cup Heavy Cream

2 Bay Leaves

1 Tablespoon fresh thyme

½ Cup Grated Parmesan cheese

Salt and Pepper To taste

Instructions

  1. boil pasta per package, save a little water, then drain.
  2. Add oil to skillet and turn to medium
  3. Add grated zucchini, garlic, and salt
  4. Sweat for about 10 minutes. We want the moisture to be released from the zucchini, but none of it to brown
  5. Add Wine and simmer until reduced by half
  6. Add Cream, Bay Leaves and Thyme
  7. Turn to medium-low and cook for an additional 5 minutes
  8. Add Parmesan and pepper
  9. Mix
  10. Add Noodles and mix
  11. Salt to taste
  12. Serve

Nutrition facts - Benjamin Myhre

[Editor’s note: Ben is the mind and the tastebuds behind https://ramshacklepantry.com/]

Recently in:

By Alicia Underlee Nelsonalicia@hpr1.comNorth Dakota communities will join a “nationwide day of defiance” against authoritarianism and President Donald Trump’s policies on Saturday, June 14. A range of "No Kings" events…

Back-to-school season is on the horizon, but there's still plenty of summer left. Check out our favorite August attractions and events in North Dakota and western Minnesota. And if if you missed them, here are a few excellent May…

June 21, 11 a.m. - 11 p.m.Fargo Theatre, 314 Broadway N., Fargo“We Watch Shudder,” Fargo’s favorite horror podcasters, bring on the darkness during the longest day of the year. The Darkest Day of Horror Film Festival features…

Fighting the good fightBy Sabrina Hornungsabrina@hpr1.com Over two thousand rallies took place nationwide June 14 as part of the “No Kings" protest. Ten of those protests were held in North Dakota, with thousands in attendance.…

By Ed Raymondfargogadfly@gmail.comWhy did Trump run for the White House? That’s where the money is!Remember the story about the robber who, when asked why he robbed banks, responded: “That’s where the money is!?” Well, now…

By Rick Gionrickgion@gmail.com Holiday wine shopping shouldn’t have to be complicated. But unfortunately it can cause unneeded anxiety due to an overabundance of choices. Don’t fret my friends, we once again have you covered…

By Rick Gionrickgion@gmail.com The weather warmed up quickly here in the upper Midwest this spring, sparking prime eating season. This means burger battles, food trucks and lake-season food travel. The 2025 Downtown Fargo Burger…

By Alicia Underlee Nelsonalicia@hpr1.comThe Moorhead Public Library will offer three free, all-ages outdoor concerts featuring regional bands this summer. The series begins on June 12 with the Meat Rabbits, a group that blends…

By JD Provorsejdprovorse@gmail.comHorror movie fans of the valley, our time has come! Darkest Day of Horror Film Festival comes to the Fargo Theatre on Saturday, June 21. I sat down with JD Provorse, the creator and curator of DDHF…

By Deb Wallworkdwallwork@icloud.comI first met Catherine Mulligan at a party at her house. It was a small gathering, spontaneous, just a few people over for dinner. Directed toward a stack of plates and bowls and a big pot warming…

By Alicia Underlee Nelsonalicia@hpr1.comAct Up Theatre, in partnership with Minnesota State University Moorhead, will present “The Sound of Music” on June 10-14. All shows are at 7:30 p.m. at the Minnesota State Moorhead’s…

By Annie Prafckeannieprafcke@gmail.com AUSTIN, Texas – As a Chinese-American, connecting to my culture through food is essential, and no dish brings me back to my mother’s kitchen quite like hotdish. Yes, you heard me right –…

By Sabrina Hornungsabrina@hpr1.comNew Jamestown Brewery Serves up Local FlavorThere’s something delicious brewing out here on the prairie and it just so happens to be the newest brewery west of the Red River and east of the…

The drug that keeps re-purposing itselfBy Ellie Liveranieli.liverani.ra@gmail.com There is a drug that is getting a lot of attention nowadays all over the world. It has various commercial names (Ozempic, Wegovy and Rybelsus), but…

By Alicia Underlee NelsonProtests against President Trump’s policies and the cuts made by Elon Musk’s Department of Government Efficiency (DOGE) are planned across North Dakota and western Minnesota Friday, April 4 and…

By Vern Thompsonvern.thompson@rocketmail.com Working in the Bakken oil fields of the Williston Basin is so different from my home in Fargo. I'm not judging, because the people working and living in western North Dakota are very…