Description
A vibrant, creamy zucchini pasta sauce bursting with herbs and summer flavors. Quick to make, healthy, and perfect for using up garden-fresh zucchini. Elevates any pasta dish with a rich, aromatic touch.
Ingredients
12 oz dry pasta
2½ lb zucchini (shredded)
¾ cup extra virgin olive oil
1 cup sweet onion (diced)
Pinch red pepper flakes
1½ tbsp garlic (minced)
1 tsp salt
1 tsp black pepper
2 tbsp fresh basil (plus more to finish)
2 tbsp fresh oregano (plus more to finish)
2 tbsp fresh mint (plus more to finish)
1 cup heavy cream
¾ cup Romano cheese (finely grated)
Instructions
Boil salted water in a large pot and cook pasta until al dente. Reserve 1 cup pasta water, then drain and set aside.
Trim zucchini, remove seeds, and shred finely using a grater or food processor.
Heat olive oil in a large pan. Sauté diced onion for 3 minutes until soft. Add garlic and red pepper flakes; cook 1 minute until fragrant.
Add shredded zucchini, half the herbs, salt, and pepper to the pan. Cover and simmer 5-7 minutes until zucchini softens and releases moisture.
Stir in heavy cream and Romano cheese. Cook 2-3 minutes until sauce thickens. Adjust seasoning and stir in remaining herbs.
Combine cooked pasta and sauce. Add reserved pasta water if needed to reach desired consistency. Finish with additional herbs.
Notes
Use a mix of fresh herbs for depth. Substitute Romano with Parmesan or nutritional yeast for a vegan option.
Add cooked vegetables (e.g., spinach, mushrooms) for extra nutrition.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: Italian