Creamed Zucchini over Spaghetti

Ingredients

• 7 oz 6 to 8 ounces spaghetti
• 1 tbsp butter
• 1 large shallot, minced
• 3 small zucchini, shredded using large hole of grater
• ½ cup chicken broth
• 1 tbsp or 3/4 teaspoon crushed dried minced fresh tarragon
• ¼ tsp crushed red pepper flakes
• ¼ cup whipping cream
• salt, freshly ground white pepper
• ¼ cup grated Parmesan cheese

Method

1. Cook the spaghetti according to package directions. Drain well.
2. Meanwhile, melt the butter in a large skillet. Add the shallot and zucchini and saute until tender, about 5 minutes. Add the chicken broth and cook over high heat until all but 1 tablespoon of the liquid evaporates, about 5 minutes.
3. Stir in the tarragon, red pepper flakes and cream and simmer 5 minutes. Season to taste with salt and pepper. Stir in the cheese.
4. To serve, spoon the spaghetti onto 2 plates and top with the zucchini mixture.

Notes

Yield: 2 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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