taking a back seat. [zucchini & salami pasta]

Hi everyone! I apologize for being a bit M.I.A. lately–life and work got insanely busy all of a sudden. But, it’s already been a wonderful week full of great news, from getting free tickets to concerts to hearing the Coachella lineup to (best of all) getting a promotion at work! Therefore, cooking and baking have been put on the back burner.

I threw this pasta dish together with ingredients already on hand and was pleasantly surprised with the success of the meal. Be sure to season sparingly with salt–the salami already provides plenty!

Recipe:

1/2 box (1/2 lb.) Barilla medium shells

Olive oil

3 shallots, finely diced

1 clove garlic, finely diced

3 zucchini, thinly sliced

3/4 cup heavy whipping cream

Salami, sliced in thin strips

1/4 cup grated Parmesan, plus more to taste

Salt and pepper, to taste

Directions:

Bring a large pot of water to a boil. Add pasta and cook until aldente, about 8-10 minutes. Strain. Return dry pasta to pot.

In a medium skillet, warm 1 1/2 tbsp. olive oil over medium heat. Add shallots and garlic and saute until aromatic. Add zucchini and cook until soft (add more olive oil as needed). Incorporate whipping cream. Stir in salami, cheese, salt and pepper. Season to taste. Add sauce mixture to pasta pot and stir. Serve hot and top with additional grated Parmesan, if desired.