Creamy pasta with zucchini and toasted pine nuts, the perfect summer dish when the zucchini are plentiful and you cannot seem to keep up with them.
If you got baby zucchini used them instead. The flesh is more crunchy and they haven’t developed any seeds yet.
The creamy texture is caused by melted Parmesan cheese and a bit of pasta water. No need for a bechamel sauce in this recipe. That is why the recipe is really easy to do.
Use whatever pasta you got, but hollow kinds of pasta are perfect for soaking up the cheese and pine nuts.