Creamy Zucchini Sauce Pasta

This Creamy Zucchini Sauce Pasta transforms humble zucchini into a luxurious, velvety sauce that clings perfectly to al dente pasta. With fresh herbs, Romano cheese, and a touch of cream, it’s a summer-inspired dish that’s both light and satisfying.

Why You’ll Love This Recipe

• Garden-fresh flavors: Zucchini takes center stage in this vibrant sauce.
• Creamy without being heavy: Just enough cream and cheese for richness without overwhelming the vegetables.
• Quick & versatile: Ready in 30 minutes and pairs well with any pasta shape.

Ingredients

• 12 ounces your favorite dry pasta
• 2 1/2 pounds zucchini
• 3/4 cup good quality extra virgin olive oil
• 1 cup sweet onion diced, such as Vidalia
• Pinch red pepper flakes
• 1 1/2 tablespoons fresh garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 tablespoons fresh basil, chopped and divided
• 4 tablespoons fresh oregano, chopped and divided
• 4 tablespoons fresh mint, chopped and divided
• 1 cup heavy cream
• 3/4 cup freshly grated Romano cheese

Directions

Step 1: Prep Ingredients

1. Cook pasta: Boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
2. Prep zucchini: Trim ends and grate on the large holes of a box grater (no need to peel). Squeeze grated zucchini in a clean towel to remove excess moisture.

Step 2: Make the Sauce

1. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add onion and red pepper flakes; cook until soft (~5 minutes).
2. Add garlic and zucchini: Stir in garlic, grated zucchini, salt, and pepper. Cook for 8–10 minutes, stirring often, until zucchini is very tender.
3. Blend (optional): For a smoother sauce, transfer half the mixture to a blender and purée until creamy. Return to skillet.

Step 3: Finish the Dish

1. Add herbs and cream: Stir in 3 tablespoons each of basil, oregano, and mint, followed by heavy cream. Simmer for 2 minutes.
2. Combine with pasta: Toss cooked pasta with the sauce, adding reserved pasta water as needed to loosen.
3. Cheese and garnish: Remove from heat, stir in Romano cheese, and top with remaining fresh herbs.

5. Pro Tips and Variations

• Texture choice: Keep it chunky or blend fully for a silky sauce.
• Herb swaps: Substitute parsley or thyme for mint if preferred.
• Protein boost: Add sautéed shrimp or grilled chicken.

6. Serving Suggestions

Serve immediately with extra Romano cheese, a drizzle of olive oil, and crusty bread to soak up the sauce.

7. Storage/Reheating

• Fridge: Store in an airtight container for up to 3 days. Reheat with a splash of cream or water to revive the sauce.
• Freeze: Not recommended due to the cream base.

FAQs

Q: Can I use frozen zucchini?
A: Yes, but thaw and drain thoroughly to avoid excess water.

Q: Is there a dairy-free alternative?
A: Replace cream with coconut milk and omit cheese (add nutritional yeast for umami).

Conclusion

This Creamy Zucchini Sauce Pasta celebrates summer produce with minimal effort and maximum flavor. Perfect for weeknights or impressing guests!

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