Zucchini Sauce

Zucchini Sauce

For 4

from Pasta! by Evelyn Gendel, Pasta!, 1966, New York: Simon & Schuster, p. 42

1 pound zucchini

4 TBS butter

1 cup hot bouillon

1-2 tsp lemon juice

pepper, nutmeg

a handful of chopped parsley

1-2 TBS cream (optional)

1. Thinly slice or chop the zucchini. 
2. Heat the butter in a saucepan, add the zucchini and stew gently over a low heat until they are very soft, nearly melted (15-20 minutes).
3. Stir in the hot bouillon, and season with lemon juice, pepper, and a dash or two of nutmeg.
4. Add parley and simmer, covered, for another 5 minutes.
5. If you like, stir in a spoonful or so of cream, and serve at once over hot, drained egg pasta.