Creamy Zucchini and Basil Rotini

Ingredients

2 tablespoons butter

2 tablespoons olive oil

500g small zucchini (about 4-5), sliced 0.5cm thick

5 garlic cloves, chopped

250 ml 15% cream

1/4 cup water 

Lots of fresh basil leaves (about 1 cup)

Salt and pepper

450g pasta, such as rotini, penne, or farfalle

Freshly grated parmesan cheese

Directions

1. In a large skillet, melt butter with olive oil. Add zucchini and cook for about 10 minutes at high heat, stirring frequently, until golden.

2. Reduce heat to medium and add garlic. Cook for about 5 more minutes, stirring occasionally, until zucchini is tender.

3. Reduce heat to low, add cream, basil, salt and pepper, and cook for 2 minutes, or until sauce has thickened. Add some water if sauce is too dry (about 1/4 cup).

4. Meanwhile, cook pasta until al dente. Add hot pasta and parmesan cheese to sauce and mix well. 

Recipe taken from Pâtes, à chaque jour sa recette, Treuillé et Del Conte p. 111