This pasta dish uses cream sherry to create it's creamy and rich sauce. With just a touch of zucchini and fresh grated parmesan, it's a delicious dish that everyone will love!
- 3 cups cooked fettuccini pasta
- 1 medium to small zucchini
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 3/4 cup Cream sherry
- 1 cup plus 2 tablespoons heavy whipping cream
- 1 Tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 3 Tablespoons capers
- sea salt to taste
- fresh cracked black pepper to taste
- Fresh grated parmesan for garnish
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Slice the zucchini into thin slices, then quarter them. Set aside.
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Cook the pasta and drain, saving out 1 Tablespoon of the water. Put the pasta and water back into the pan and set aside.
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Put the sherry and butter into a saucepan and simmer on medium to medium high, until the butter is melted, then add 1 cup of cream and simmer about 10 minutes to cook the alcohol out.
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While the sauce is simmering, place the olive oil to a heavy skillet and heat on medium heat. Gently sauté the zucchini until it is soft but still firm and bright green. Set aside.
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Whisk the cornstarch with 2 Tablespoons of cream until it's smooth. Slowly add to the sauce, whisking constantly.
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When the sauce is thickened, add it, the zucchini, capers, and garlic to the pasta. Stir to coat.
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Add fresh cracked pepper and sea salt to taste.
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Serve with fresh grated parmesan on the top.
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