Pasta in a Creamy Sour Cream and Zucchini Sauce

Name: Pasta in a Creamy Sour Cream and Zucchini Sauce
Total time: 20 min
Yield: 1 people
Ingredients: 2.5 oz Pasta; 0.3 cup 18% Sour cream; 5 oz Zucchini; 1 count Egg; 1 tbsp Fresh dill; 1 pinch Salt; 1 pinch Black pepper

VegetarianUnder 30 MinsStovetopDinner • LunchComfort Food

Medium

20min

420kcal

1person

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A light pasta dish in a velvety sauce made with 18% sour cream, stewed zucchini, and dill, prepared without frying.

Looking for a quick and filling dinner idea using simple ingredients? Pasta in a Creamy Sour Cream and Zucchini Sauce is the perfect solution for anyone who appreciates delicate flavors and a velvety texture. The key to this dish's success is the combination of fresh dill and thick 18% cream, which creates a sauce base that perfectly coats every strand of pasta. By using exactly 140g of zucchini, the dish remains light, while the addition of an egg makes the sauce incredibly creamy without the need for long cooking or frying. Pasta in a Creamy Sour Cream and Zucchini Sauce proves that with just a few products in the fridge, you can create a meal worthy of the best restaurant. Remember to stew the zucchini slowly with a bit of water – this allows it to soften and release its full aroma, merging with the cream sauce. This dish is great for a light dinner or a restorative lunch. A touch of freshly ground pepper at the very end will emphasize the character of the dish and break the mildness of the cream. If you have any leftover hard cheese, you can sprinkle it on top to add an extra dimension of umami. Preparing Pasta in a Creamy Sour Cream and Zucchini Sauce will take no more than 20 minutes, making it an excellent choice for busy days.

Ingredients

70 g Pasta (about ¾ cup dry pasta)
80 g 18% Sour cream (about 5-6 tbsp)
140 g Zucchini (1 small piece)
1 pc. Egg
1 tbsp Fresh dill (chopped)
1 pinch Salt
1 pinch Black pepper

Instructions

1
Cook the pasta in salted water al dente, according to the package instructions. Reserve half a cup of pasta water before draining.
2
Meanwhile, grate the zucchini on a large-hole grater.
3
Pour 2-3 tablespoons of pasta water into a frying pan, add the grated zucchini, and stew covered over low heat for about 4-5 minutes until soft (avoid frying).
4
When the zucchini is soft, add the 18% sour cream and chopped fresh dill. Stir and heat for a minute, being careful not to let the sauce boil rapidly.
5
Remove the pan from the heat. Add the cooked pasta to the sauce.
6
Crack the egg into the mixture and stir vigorously until the sauce thickens from the heat of the pasta, but ensure the egg does not scramble (similar to carbonara).
7
Season to taste with salt and black pepper. Serve immediately.

Chef's Tips

•If the sauce is too thick, add a little more of the reserved pasta water.
•To make the dish even lighter, you can replace part of the pasta with more zucchini cut into strips (zoodles).
•Remove the pan from the heat before adding the egg – this is crucial for the sauce to remain velvety.