1 Zucchini finely chopped (save the zests for decoration)
500ml of milk
2 table spoons (tbsps) of creamcheese
1 table spoon (tbsps) of butter (if salted, reduce salt at the end) and 1 table spoon of flour (for the roux)
1/2 onion finely chopped
4 garlic pieces (not the hole head, just the pieces) finely chopped
200 g of parmesan cheese
fresh ground black pepper
1 green lemon zests
300g of Pasta (Penne or other...you choose) cooked according to package directions, al dente
In a large nonstick pan, heat oil & garlic on medium 2 mins, or until garlic is golden.
Add the onion and cook until it begins to loose color
Add zucchini and salt and let it cook over med-heat/flame for 10-15 mins.
Melt the butter (on microwave) and mix with the flour. Add the misture (roux), the milk and the parmesan cheese to the pan and lower the flame to med/min
Keep stiring until sauce begins to thicken (don't let it dry it too much)
Meanwhile, in a nonstick skillet, heat the oil and toss the zucchini zest with a little salt & pepper until golden.
Add pasta to the sauce pan and put the flame to max and let it heat until the pasta is hot (about 4 min)
Serve in a deep plate and finalize tossing the zucchini zests, some green lemon zests and olive oil