A big thank you to Stacey from our Facebook community for sharing this delicious way to use up all that zucchini from your garden from Whole Food Diary!
Start by putting on a large pot of salted water on the stove for the pasta. Whilst you’re waiting for it to heat up, prepare all the ingredients for the sauce. Coarsely grate the zucchini / courgette and put to the side, chop and mash the garlic and keep separate, peel off the thyme leaves and grate the parmesan cheese.
Pour the olive oil into a pan and leave until it’s very hot, then add all of the zucchini along with a good pinch of salt and cook on a high heat. (Adding the salt is important as it helps the zucchini release it’s water) It might seem like a lot of zucchini but it will wilt down.
Once the water is boiling, add the rigatoni and cook according to the instructions on the package.
When the zucchini has released most of it’s water, turn the heat down and add the garlic. Fry for a couple of minutes on a low heat to allow it to sweat. Thereafter add the wine and turn the heat up again so that it releases the alcohol. When the wine has cooked down to about half the amount, add the cream, the bay leaves and most of the thyme.
When the pasta is ready drain it but make sure to save some of the cooking water. Pour the rigatoni into the sauce and add some of the cooking liquid if needed. Season to taste (this dish generally needs a lot of salt) and add most of the parmesan cheese.
Sprinkle with the remaining parmesan and thyme leaves and serve.