Dirty Zucchini Basil Capunti

Dirty Zucchini Basil Capunti

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Serves: 2 Cooking Time: 2 hrs 30 min


  • 2 large organic zucchini ( about 450 g), roughly chopped
  • 1 tbsp Organic Better than Boullion chicken base broth
  • 1 tbsp Extra Virgin Olive Oil
  • 2 cups water
  • 110 g organic dried Capunti pasta
  • 2 tbsp organic chopped Thai basil
  • 1 tsp red chili flakes
  • salt and pepper to taste
  • 2 oz crumbled feta cheese
  • 1 oz sunflower microgreens



In an heavy dutch oven add the zucchini, Better than Boullion, water, a dash of salt and pepper and cook down on low for 2 hours.


Use a hand blender to blend the zucchini into a smooth sauce and toss in the fresh basil. Taste and season to your liking.


Boil 1 liter of heavily salted water and add Capunti pasta to cook for about 12 minutes before draining and adding to the pot with the zucchini sauce.


Add the red chili flakes, sunflower micro greens, drizzle 1 tbsp of olive oil and crumble in the feta before tossing and serving piping hot.

In one of the many magazines I was handed to read by my mom, one of course had the lovely Megan Markle on the cover. Browsing through the article I stopped at the part where she mentions her favorite dish to cook and affectionately referred to it as a “dirty pasta”. She commented that zucchini gets added with chicken broth and cooks down for an extended period of time resulting in a super creamy, buttery, sauce. Always on the hunt for new ways to cook up the staple summer squash, I had to make this, it also doesn’t hurt that the title is highly intriguing. If you buy the right squash, you do not need to add too many spices to kick up the flavor profile, but a little heat from red chili flakes is always welcome in our home.

Once the zucchini cooks down, take a hand blender and mash it up into a decadent, creamy sauce and try to resist eating it straight from the pot. The Capunti with its tightly curved edges is the perfect pasta to pair with this sauce, each piece acts as a boat for the maximum sauce grabbing potential. Topped with fresh basil and salty feta cheese rounds it out and adds a garden freshness and pops of color to the monochromatic meal. Recommending a balanced rose with it.

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