Assigned Tags / Keywords:

pasta, sauce, spaghetti, vegetables, zucchini

Ingredients per portions

500 g	spaghetti
2 medium	zucchini
2 tbsp	butter
1 small	onion(s)
2 tbsp	flour
500 ml	stock, chicken or vegetable
100 g	ham
100 ml	heavy cream
some	salt and pepper
some	nutmeg

In a large pot, bring 5 l of salted water to a boil.

Thoroughly wash (or peel) zucchini, cut into thin slices lengthwise, and cut slices into thin strips about the same thickness of the Spaghetti.

Cut ham into small strips. Finely dice the onion. Melt butter over medium heat in a medium saucepan.

Sauté onions until transparent and then add ham and flour. Continue to cook for about two minutes, then slowly whisk in stock. Stir frequently to avoid any lumps. Add cream and bring to a boil.

In the meantime, add spaghetti to boiling water and cook until “al dente’. Add the zucchini to the sauce about 2 minutes before serving to make sure they are cooked, but not overdone.

Drain pasta and transfer to a big bowl. Mix zucchini sauce with the spaghetti (either in the saucepan or place little heaps on top of the spaghetti) and serve immediately.

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