500g/1lb pastaspirali, rigatoni or any other short pasta
salt
1tbspextra virgin olive oil
2zucchini- mediumquartered and sliced ½" thick
2-3clovesof garlicminced
15gg/ ⅓ cup sun-dried tomatoeschopped
80gg/ ⅓ cup Kalamata olives
2tbspcapers
250ml/1cupdouble/heavy cream
50g/ ½ cup Parmesan cheesefreshly grated
125ml/ ½ cup stock
6leavesfresh basil, slices
2sprigsfresh parsleychopped
3tbspsun-dried tomato pesto or tomato paste
Instructions
Set a large pot of water on a stove, bring to a boil, add salt and pasta and cook according to package instructions.
While the pasta is cooking, heat the olive oil in a large pan and cook seasoned with salt sliced zucchini until lightly golden on both sides. Remove zucchini to a separate plate.
To the pan add minced garlic, sun-dried tomatoes, kalamata olives and capers and quickly cook over low heat for 20-30 seconds. Then pour in double/heavy cream, Parmesan cheese and stock, fresh basil and parsley, sun-dried tomato paste or tomato paste if using, turn the heat up and bring to a gentle simmer.
Drain cooked pasta and add directly to the pan with the sauce, add cooked zucchini and toss until the pasta is coated with the sauce. Taste and add more salt if needed.